Recipe Collection |  Share a Recipe 

Submitted by: Betty Lou Wright from Hendersonville, TN
Originally shared on the web 03/14/2023

2 to 3 c. cooked chicken, cubed
2 10-3/4 oz. cans cream of mushroom soup
4 eggs, hard-boiled, peeled and chopped
1 onion, chopped
2 c. cooked rice
1-1⁄2 c. celery, chopped
1 c. mayonnaise
2 T. lemon juice
3-oz. pkg. slivered almonds
5-oz. can chow mein noodles

Combine all ingredients except almonds and noodles in a large bowl; mix well. Transfer mixture to a lightly greased 3-quart casserole dish. Cover and refrigerate 8 hours to overnight. Stir in almonds. Bake, uncovered, at 350 degrees for 40 to 45 minutes, until heated through. Top with noodles; bake 5 more minutes. Serves 6 to 8.