MAKE-AHEAD CHICKEN BAKE~ T-N-T
5 cups cubed cooked chicken
2 cups chopped celery
5 hard-boiled eggs, sliced
1 can (10-3/4-oz.) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
2 TBSP lemon juice
1 TBSP pimientos, optional
1 tsp. finely chopped onion
1 cup (4-oz.) shredded cheddar cheese
1 can (3-oz.) chow mein noodles
1/2 cup slivered almonds, toasted
In a large bowl, combine the first eight ingredients.
Transfer to a greased 3-qt. baking dish;sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Bake, uncovered, at 350 for 30 to 35 minutes until lightly browned and cheese is bubbly.
YIELD: 12 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is NOT recommended for this recipe.
Pairs Well With
This crunchy, saucy hot dish is potluck-perfect! It's so convient because you can make the casserole the day before and bake it the day of the potluck. It's good made with turkey, too.
Recipe source_Taste of Home Magazine, October/November, 2006....submitted by Joyce Wilson from Omaha, Nebraska