Monday, February 23, 2009

Make ahead Chicken Bake

Ingredients:

  • 5 c. chicken; cooked and cubed
  • 2 c. chopped celery
  • 5 hard cooked eggs, sliced
  • 1 can cream of chicken soup
  • 3/4 c. mayo
  • 2 Tbsp. lemon juice
  • 1 Tbsp. pimientos, optional
  • 1 tsp. finely chopped onion
  • 1 c. shredded cheddar cheese
  • 1 can (3 oz) chow mein noodles
  • 1/2 c. silvered almonds, toasted
Directions:

  1. In large bowl, combine the 1st eight ingredients.
  2. Transfer to a greased 3-qt dish.
  3. Sprinkle with cheese, chow mein noodles, and almonds.
  4. Cover and refrigerate over night.
  5. Remove from refrigerator 30 minutes before baking.
  6. Bake uncovered at 350 for 30-35 minutes; lightly browned and cheese is bubbly.

Yields 12 servings

1 comment:

Angie said...

I tried a dish a lot like this at a luncheon once. It was really good!