Hot Chicken Salad Casserole

• 2 c. cooked chicken breast, cubed
• 1 c. chopped celery
• 1 c. cooked rice, cooked in chicken broth
• 3/4 c. Miracle Whip salad dressing
• 1 tsp. chopped onion
• 1/4 c. butter
• 1 c. bread crumbs or corn flakes
• 3 hard-boiled eggs, chopped
• 1/4 tsp. pepper
• 1/2 c. slivered almonds, toasted
• 1 Tbsp. lemon juice
• 1 can drained, sliced water chestnuts
• 1 tsp. salt
• 1 can cream of chicken soup
• 1/4 c. water
• 3/4 c. shredded Cheddar

1. Combine chicken, celery, cooked rice, Miracle Whip, chopped onion, lemon juice, salt, pepper, water chestnuts, cream of chicken soup, chopped boiled eggs and water.
2. Place in 2-quart casserole or 9 x 13-inch pan.
3. Melt 1/4 cup butter.
4. Add bread crumbs and Cheddar cheese.
5. Toss.
6. Sprinkle over casserole.
7. Bake at 350u0b0 for 35 minutes.
8. Remove from oven and sprinkle with almonds that have already been toasted with a little margarine in the oven.
9. Return to oven and bake 5 to 10 minutes longer.

chicken, celery, rice, miracle, onion, butter, bread crumbs, eggs, pepper, slivered almonds, lemon juice, water, salt, cream of chicken soup, water, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723480 (may not work)