3 c. cooked chicken, diced
3 c. cooked rice (1 uncooked)
2 cans cream of chicken soup
1 ½ c. Hellmann’s mayo
1 ½ c. diced celery, cooked 5 minutes
1 T. lemon juice
Buttered crumbs to cover
Mix. Bake 30-40 minutes at 350° or until crumbs are brown. Serves 12.
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There is a note on the recipe card that reads: “Mailed recipe to Pat 3/21/92 SJB.” Not sure what that's about!
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