Chicken Salad Casserole
Many of the good ingredients we love about chicken salad are well represented in this unique, easy-to-make casserole.
Ingredients
3 cups chopped boneless, skinless chicken breasts, cooked
1 cup cooked white rice
3 hard cooked egg, chopped
1 tablespoon chopped onion
1 tablespoon lemon juice
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.75 cup mayonnaise
1 cup grated Cheddar cheese (about 4 ounces)
1 dash ground black pepper
1 cup cooked white rice
3 hard cooked egg, chopped
1 tablespoon chopped onion
1 tablespoon lemon juice
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.75 cup mayonnaise
1 cup grated Cheddar cheese (about 4 ounces)
1 dash ground black pepper
Instructions
Heat the oven to 350°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.
Bake for 45 minutes or until the mixture is hot and bubbling.
Chicken Salad Casserole
Many of the good ingredients we love about chicken salad are well represented in this unique, easy-to-make casserole.
Directions
Print
Heat the oven to 350°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.
Ingredients
3 cups chopped boneless, skinless chicken breasts, cooked1 cup cooked white rice3 hard cooked egg, chopped1 tablespoon chopped onion1 tablespoon lemon juice1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.75 cup mayonnaise1 cup grated Cheddar cheese (about 4 ounces)1 dash ground black pepper
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