3 c. cooked chicken, diced
1/2 c. slivered almonds, toasted
1 8oz. can sliced water chestnuts
1 8oz. can sliced mushrooms
1 2oz. can chopped pimento or green peppers
1/2 tsp. salt
2 tsp. lemon juice
1 c. mayonnaise
3/4 c. cheddar cheese, grated
1/2 c. French fried onions
1 c. rice, cooked
1/2 c. chicken stock
pepper to taste
Combine chicken, almonds, water chestnuts, mushrooms, pimento, salt, lemon juice, and mayonnaise (everything but the cheddar cheese and French fried onions). Put into a greased 2-quart casserole dish. Sprinkle with cheese and French fried onions (can substitute potato chips).
Bake at 350°F for 30 minutes, or until heated through. Serves 8.
Submitted by Gretchen Grant Contributed on: and modified on Thursday August 10th, 2006