Are you excited about this savory chicken salad casserole? You ought to be because it is dang delicious!
Check out what my pals over at Recipe Lion had to say about this recipe:
Many of the good ingredients we love about chicken salad are well represented in this unique, easy-to-make casserole. This Chicken Salad Casserole from Campbell’s Kitchen is sure to be a favorite among all your casserole recipes.
I love how this once cold chicken salad dish has been turned into a hot and hearty entree bake. Yum!
Ingredients
3 cups chopped cooked Tyson chicken
1 cup cooked rice
3 hard-cooked Egland’s Best eggs, chopped
1 tablespoon chopped onion
1 tablespoon lemon juice
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup
3/4 cup Kraft mayonnaise
1 cup grated Cheddar cheese (about 4 ounces)
Ground black pepper to taste
Instructions
Preheat the oven to 350 degrees F.
Stir the chicken, rice, eggs and onion in a medium bowl. Stir in the lemon juice, soup, mayonnaise and cheese. Season with the black pepper. Spoon the chicken mixture into a 3-quart shallow baking dish.
Bake for 45 minutes or until the mixture is hot and bubbling.
USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT CHICKEN RECIPE.
Quick Tip: Serve this yummy casserole with buttered bread, green beans, and applesauce.
Thank you to Recipe Lion for this great recipe.
