Crispy Chicken Casserole
Yield
6 servingsPrep
60 minCook
20 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken
cooked, diced |
|
| 1 | cup |
celery
finely chopped |
|
| 2 | tablespoons |
onions
minced |
|
| ½ | cup |
walnuts
coarsely chopped |
|
| 3 | large |
eggs
hard boiled, sliced |
|
| 1 | can |
soup, cream of chicken
|
|
| ¾ | cup |
mayonnaise
or salad dressing |
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cups |
potato chips
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken
cooked, diced |
|
| 237 | ml |
celery
finely chopped |
|
| 3E+1 | ml |
onions
minced |
|
| 118 | ml |
walnuts
coarsely chopped |
|
| 3 | large |
eggs
hard boiled, sliced |
|
| 1 | can |
soup, cream of chicken
|
|
| 177 | ml |
mayonnaise
or salad dressing |
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
black pepper
|
|
| 473 | ml |
potato chips
crushed |
*
|
Directions
Preheat oven to 450 degrees.
In large bowl combine all ingredients except potato chips.
Mix well. Spoon into greased 2 quart casserole and top with potato chips; bake 15 to 20 minutes or until done.
