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Chicken And Egg Casserole
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Whether you're feeding a large family or simply want to have leftovers for the week, this chicken and egg casserole is the perfect dish. Packed with protein and flavor, this casserole will quickly become a favorite.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
2 cups diced, cooked chicken
1/2 cup mayonnaise
2 cups thinly sliced celery
2 cans (10.5 ounce size) cream of chicken soup
4 hard-boiled eggs, peeled and chopped
2 cups cooked rice
1 cup crushed potato chips
4 tablespoons minced green onion, reserve some for garnish
directions
Preheat the oven to 350 degrees F. Grease a 9x13-baking dish.
Combine the chicken, mayonnaise, celery, cream of chicken soup, eggs, rice, crushed potato chips, and green onion in a bowl. Mix well. Transfer the mixture to the greased baking dish.
Place the baking dish in the oven and bake at 350 degrees F for 30 minutes or until bubbly in the middle.
Serve the chicken and egg casserole hot, garnished with the reserved green onion.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 14, 2013
Which comes first? The chicken or the egg in this casserole? Kidding! This is a good hearty recipe. We used cream of celery soup in place of one of the cream of chicken. Also added green onions.
July 10, 2013
This reminds me of a hot chicken casserole I used to make. We all enjoyed this. I used sour cream and onion potato chips for extra flavor (try using flavored chips whenever the recipe calls for just potato chips as you can really add a lot that way)
April 9, 2012
Comfort food,..man food,..home cooking,..call it what you want. But I can tell you this, you'll want more! by the way, it only serves 4 not 6....I know...next time I'll make a double batch.....! Oh ya, fried onions on top is nice,...you know, the ones out of the can.