Hot Chicken Casserole

• 4 whole chicken breasts
• 3 hard-boiled eggs
• 1 can cream of chicken soup
• 2 c. chopped celery
• 1 c. mayo
• 2 Tbsp. minced onion
• 1 c. sour cream
• 1 can sliced water chestnuts, drained
• 1 (4 oz.) can mushrooms, drained
• 1/2 c. slivered almonds
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• pepper
• 1 c. grated cheese
• 1 can O&C onion rings

1. Cook chicken breasts and cut up into bite size pieces.
2. Add remaining ingredients, except for cheese and onions.
3. Place in 9 x 13-inch pan.
4. Bake at 350u0b0 for 30 minutes.
5. Top with cheese and bake 10 minutes longer.
6. Add onion rings and bake 3 minutes or until lightly browned.

chicken breasts, eggs, cream of chicken soup, celery, mayo, onion, sour cream, water chestnuts, mushrooms, almonds, lemon juice, salt, pepper, grated cheese, oc onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693942 (may not work)