Chicken & Rice Casserole
Joyce HuberSanta Clara, CA
This dish is very rich and makes great leftovers too!
4 boneless, skinless chicken breasts, cooked and shredded
3 10-3/4 oz. cans cream of chicken soup
6 c. cooked rice
3 c. mayonnaise
8 eggs, hard-boiled, peeled, chopped and divided
Mix all ingredients except for 2 eggs in an ungreased 13"x9" baking pan; sprinkle with remaining eggs. Bake at 325 degrees for 30 minutes or until top is golden. Serve hot or cold. Serves 4 to 6.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
Joyce HuberSanta Clara, CA
This dish is very rich and makes great leftovers too!
4 boneless, skinless chicken breasts, cooked and shredded
3 10-3/4 oz. cans cream of chicken soup
6 c. cooked rice
3 c. mayonnaise
8 eggs, hard-boiled, peeled, chopped and divided
Mix all ingredients except for 2 eggs in an ungreased 13"x9" baking pan; sprinkle with remaining eggs. Bake at 325 degrees for 30 minutes or until top is golden. Serve hot or cold. Serves 4 to 6.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
