This Crunchy Chicken Casserole Will Have Guests Saying “Ooh Ahh”


2 cups cooked chicken, cubed
2 T. diced onion
½ cup sliced almonds
1½ cups cooked Uncle Ben’s white rice
1 can Campbell’s cream of chicken soup
1 t. Morton salt
dash pepper
½ cup chopped celery
1 T. lemon juice
¾ cup Duke’s mayonnaise
1 cup water
small can crunchy Chinese chow mein noodles
1 cup Kraft shredded cheddar


Mix all ingredients except chow mein noodles and cheese.
Place in 9 x 13 pan.
Top with cheese.
Bake at 350 for 15 minutes.
Turn oven up to 400 and top casserole with chow mein noodles.
Bake for 15 minutes.

To make ahead, mix all ingredients except chow mein noodles and cheese and refrigerate.
Bake as above.