3 C. cooked chicken-cut up1 can cream of celery soup
1 can cream of chicken soup
1 C. finely chopped celery
2 C. cooked rice
1 medium onion chopped
1 C. mayonnaise
1-3oz bag sliced almonds
1 tsp. salt
2T. lemon juice
Buttered crumbs for topping (about 20-25 saltines crushed mixed with 2T melted butter).
Mix all ingredients together except topping. place in a greased 9x13 casserole dish and top with buttered crackers. Refrigerate overnight. Remove from fridge and bring to room temperature. Bake at 350 degrees for 45 min.
Just thought I would pop in since we haven't seen a new post from you in so long.
ReplyDeleteI hope all is well.
~Take Care, Melissa ;)