Chicken & Rice Casserole

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
 

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