it's cooking! I don't use condensed "cream of" soups from the grocery store very often because of
the high salt content and the high cost, but I do use them in this recipe.
I love the crunchy texture from the walnuts and celery--the hard boiled eggs and chicken add the
perfect contrast. The flavor is very good and I always double the recipe to fill a large 9 x 13 pan so
we have enough for lunch the next day because it is even better after being refrigerated overnight.
I served the casserole with freshly steamed broccoli and ice cold orange juice.
3/4 cup diced chicken, cooked
1 cup sliced celery
2 Tablespoons finely chopped onion
1/2 cup chopped walnuts
2 cups cooked rice
1 can (10.5 oz) cream of chicken soup
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 Tablespoon lemon juice
3/4 cup mayonnaise
1/4 cup water
3 hard boiled eggs (chopped)
Combine chicken, celery, onion, walnuts, rice, chicken soup, salt, pepper and lemon juice.
Whisk mayonnaise together with water and add to the chicken mixture.
Gently fold in chopped eggs and pour mix into a lightly greased pan.
Bake uncovered at 450 degrees for approx 15 minutes or until mixture bubbles throughout
and serve warm.
This is a great dish to make the night before, cover tightly and refrigerate for dinner the
Single recipe fills a small 9 x 13 inch pan, the doubled recipe fills a large sized 9 x 13 inch pan.