Chicken Imperial Casserole

• 1 1/2 c. sliced celery
• 3 c. cooked rice
• 3 hard-boiled eggs, chopped (optional)
• 1/2 c. chicken broth
• 1/2 c. mayo
• mushroom or celery soup
• 1 tsp. onion powder
• 1 1/2 c. chow mein noodles (optional)
• 2 c. boned chicken pieces
• 1 c. grated Cheddar cheese
• 1/2 c. toasted slivered almonds (optional)
• 1/2 c. milk
• 1 can cream of chicken soup
• 1 tsp. salt
• 1/4 tsp. pepper

1. Combine celery, chicken, rice, cheese, eggs and almonds. Blend broth, milk, mayo, soups and seasonings; pour over chicken mixture.
2. Pour over chicken mixture.
3. Pour into a greased shallow 2 1/2-quart casserole.
4. Bake at 350u0b0 for 30 to 35 minutes.
5. I also add a little more grated cheese and paprika over all.
6. This dish can be frozen.

celery, rice, eggs, chicken broth, mayo, mushroom, onion powder, noodles, chicken, cheddar cheese, almonds, milk, cream of chicken soup, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468946 (may not work)