This is a great dish to entertain with. It makes a huge pan so there’s plenty to go around! The flavor is so traditional, you aren’t going to find many people that don’t like this. Every time I make it either at home or for potlucks, the whole pan disappears. In the slim chance that we do have leftovers, there is usually a tug-of-war to see who’s going to get to enjoy them. They are just as good the second day! Check out what they are saying about this recipe over at Recipe Lion:
“This is the greatest casserole recipe that I ever made. I made it and took it my friends they had to have the recipe”
Just wait until your friends try this. They’ll be asking you for the recipe too!
Ingredients
3 cups chopped cooked chicken
1 cup cooked Uncle Ben’s rice
3 hard-cooked eggs, chopped
1 tablespoon chopped onion
1 tablespoon lemon juice
1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup
3/4 cup Hellmann’s mayonnaise
1 cup grated Kraft Cheddar cheese (about 4 ounces)
ground black pepper to taste
Instructions
Preheat the oven to 350 degrees F.
Stir the chicken, rice, eggs and onion in a medium bowl. Stir in the lemon juice, soup, mayonnaise and cheese. Season with the black pepper. Spoon the chicken mixture into a 3-quart shallow baking dish.
Bake for 45 minutes or until the mixture is hot and bubbling.
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Quick Tip: Toss in some peas and carrots.
Thanks again to Recipe Lion for this classic recipe.