A good friend brought this over when our second son was born, so we usually have this for his birthday dinner (using turkey, too--he was born on Thanksgiving!). Preparation includes boiling the eggs and cooking the chicken and rice--unless you use leftovers from another prep.

Ingredients

6 serv.

chicken, cooked & diced↗2 cups
cooked rice↗2 cups
celery, diced↗2 cups
hard-boiled eggs (or fewer)6
minced onions (optional)2 tablespoons
slivered almonds (or walnuts)↗1 cup
mayonnaise↗1 1⁄2 cups
lemon juice↗2 tablespoons
(15 ounce) cans cream of chicken soup2
chow mein noodles, for sprinkling on top↗

Step-by-step instructions

1
Preheat oven to 350; grease sides of a 13x9 pan.
2
In a very large bowl, mix chicken, rice, celery, eggs, onions and nuts.
3
In another (smaller) bowl, mix mayonnaise, juice and soups until smooth; add to chicken mixture and stir to coat well; dump into prepared pan, smoothing out the top; sprinkle chow mein noodles over the pan.
4
Bake for 30-45 minutes (noodles will be dark brown and crispy).
5
LEFTOVERS: The chow mein noodles get soggy when stored in the fridge, so put noodles on only half of the casserole and then when reheating, add noodles on that side, too.

Source: food.com

Original recipe ↗

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