Saturday, April 16, 2016

Chicken Casserole Supreme

A family favorite for over 40 years.  A Great Aunt gave me her handwritten recipe card at my bridal shower saying, " ... it was great for ladies luncheons," which she often attended. I simply love the taste and textures of combined ingredients, and make it anytime there's leftover chicken or turkey  

When taking to potlucks and yes, "ladies luncheons" or card parties,   I'm always asked for the recipe. For two of us, I half the recipe.

Chicken Casserole Supreme
2 cups sliced or diced cooked chicken or turkey
*1 can of cream of mushroom soup or a homemade white sauce like Alfredo Sauce
3/4 cups mayonnaise
3 to 4 hard-boiled eggs, cut into large pieces
1 cup rice, cooked
1 tsp. grated onion
1 Tab. of lemon juice
1/2 tsp. salt
2 Tabs. melted butter
1/2 cup crushed cornflakes
1/4 cup slivered almonds

In a large bowl, mix chicken, soup and mayonnaise until smooth.  Cook raw rice and drain. Add cooked rice, lemon juice, onion, salt and eggs.  Stir lightly to combine.  Turn into a buttered  1-1/2 quart casserole dish.  Mix cornflakes, almonds and butter.  Sprinkle over chicken mixture.  Bake uncovered at 375 for 25 minutes.  Canned mushrooms and/or peas can be added.

Serves 6 to 8.  *Note: I've used cream of celery soup, and different flavored white sauces, so be creative!

Estimated cost: $4.00 or less