This recipe came from my friend Becca – she brought it to one of my bridal showers.
Becca’s Creamy Chicken Casserole
1 cup minute white rice
Prepare as directed.
2 cups chopped cooked chicken
1 can (10 ¾ oz) condensed cream of mushroom/chicken soup
¾ cup mayonnaise
3 hard boiled eggs- chopped
¼ cup finely chopped onion
½ t salt
Mix rice & above in large bowl.
Spoon into 1 ½ quart casserole.
1 cup corn flakes (I like to use more than 1 cup)
1 T butter or margarine, melted
Top the casserole.
Bake at 350 for 35 – 40 minutes or until thoroughly heated.
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