Hot Chicken Salad Casserole

By S. Danford

Ingredients

• 2 cups diced cooked chicken
• 2 cups cooked rice
• 1 cup chopped celery
• 1/2 cup chopped walnuts or pecans
• 1 can cream of chicken soup
• 2 t finely chopped onion
• 1/2 t salt
• 1/2 t black pepper
• 1/4 t ground red pepper
• 1 T lemon juice
• 3/4 cup mayo
• 1/4 cup water
• 3 hard cooked eggs, sliced
• 2 cups coarsely crumbled potato chips

Preparation

Step 1

Preheat oven to 400
Combine first 10 ingredients in a large bowl.
Combine mayo and water. Stir with a wire wisk until smooth.
Add mayo mixture to the chicken mixture.
Gently fold in egg slices.
Spoon mixture into a greased 11 x 7 baking dish.
Top with potato chips.
Bake uncovered for 15 minutes or until bubbly.

Serves 6