Okay, so maybe I was just starving, but it really was quite the sight to see. I couldn’t hardly wait to get a plate of it. Aunt Carol told us to go put our stuff away and clean up and come on back for dinner. She plated this out with a garden salad made fresh and some homemade bread that I could tell she just baked. When I took a nibble of the casserole, I knew that we had made the right choice coming to her house that day. We spent a week there just enjoying all she had to share with us before heading home, with this recipe in my luggage.
Check out what they are saying about this recipe over at Recipe Lion:
“This the greatest casserole recipe that I ever made. I made it and took it my friends they had to have the recipe.”
I’ve made so many casseroles in my kitchen… but I think this one gets the best of all award!
Ingredients
3 cups chopped cooked chicken
1 cup cooked Uncle Ben’s 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: Miracle Whip can be used in place of the mayonnaise.
Thanks again to Recipe Lion for this traditional recipe.
