Title: Pecan Chicken Casserole
Categories: None
Yield: 1 Servings

1 c Cooked chicken diced
1 cn Cream of Chicken soup
1 c Celery chopped
1/2 c Onion chopped
1/2 c Pecans chopped
1 1/2 c Rice cooked
1/2 ts Salt
1/4 ts Pepper
1 tb Lemon juice
1/2 c Mayonnaise
1/4 c Water
3 Eggs hard cooked

Combine chicken, soup, vegetables, nuts and seasoning; blend well. Stir in
lemon juice, mayonnaise and water. Chop 2 eggs; add to mixture. Place in
greased casserole. Bake at 400 for 15 minutes or until bubbly. Let stand
15 minutes before serving. Garnish with remaining sliced egg. Makes 4
servings.

Posted to EAT-L Digest 11 November 96

Date: Tue, 12 Nov 1996 20:47:10 -0600

From: Pam and KerryAnn Cobb