Casseroles are great choices for potluck dinners, and this one is no exception. I like to take this to church luncheons and family events. There are always a ton of compliments that come my way when people finally sniff out who made it. They always want to know how hard it was. When I tell them that it was actually very simple, they want to know exactly how to do it. It’s fun to explain too! Check out what they are saying about this recipe over at Recipe Lion:
“This the greastest casserole recipe that I ever made. I made it and took it my friends they had to have the recipe.”
Be prepared to share what you’ve learned with your friends!
Ingredients
3 cups chopped cooked chicken
1 cup Uncle Ben’s cooked rice
3 hard-cooked 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 Hellmann’s mayonnaise
1 cup grated Sargento 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.
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Quick Tip: Top with bread crumbs for a crunchy finish.
Thanks again to Recipe Lion for this unique twist on chicken salad… in a casserole!
