Chipper Chicken Casserole Recipe

• 1 (2 1/2 to 3 lb.) broiler fryer chicken, cooked, boned and diced
• 1 1/2 c. cooked rice
• 1 c. sliced celery
• 1/3 c. finely minced onion
• 1/2 c. slivered toasted almonds
• 3/4 c. mayonnaise
• 1/4 c. water
• 1 (10 ounce.) can cream of chicken soup, undiluted
• 1 (4 ounce.) can sliced mushrooms, liquid removed
• 1 tbsp. lemon juice
• 1/2 teaspoon pepper
• 3 hard cooked Large eggs, sliced
• 2 c. crushed potato chips

1. Combine all ingredients except Large eggs and potato chips; stir till well blended.
2. Gently stir till well blended.
3. Gently stir Large eggs slices into chicken mix.
4. Spoon mix into a lightly greased 2 qt freezer to oven casserole; cover with aluminum foil, sealing well.
5. Freeze.
6. When ready to serve, thaw in refrigerator.
7. Top with potato chips.
8. Bake at 350 degrees for 1 hour and 15 min or possibly till bubbly.
9. Yield: 6 servings.

chicken, rice, celery, onion, almonds, mayonnaise, water, cream of chicken soup, mushrooms, lemon juice, pepper, eggs, potato chips

Taken from cookeatshare.com/recipes/chipper-chicken-casserole-24431 (may not work)