Make-Ahead Chicken Bake
- 5 cups cubed cooked chicken
- 2 cups chopped celery
- 5 hard-boiled large eggs, sliced
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 3/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon pimientos, optional
- 1 teaspoon finely chopped onion
- 1 cup shredded cheddar cheese
- 1 can (3 ounces) chow mein noodles
- 1/2 cup slivered almonds, toasted
- In a large bowl, combine the first eight ingredients. Transfer to a greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350u0b0 for 30-35 minutes until lightly browned and cheese is bubbly.
chicken, celery, eggs, condensed cream, mayonnaise, lemon juice, pimientos, onion, cheddar cheese, noodles, slivered almonds
Taken from www.tasteofhome.com/recipes/make-ahead-chicken-bake/ (may not work)