Crunchy Hot Chicken Salad - cooking recipe

Ingredients

4 whole chicken breasts, cooked and skinned
3 hard boiled eggs, sliced
1/2 can cream of chicken soup
2 c. finely cut celery
1 c. mayonnaise
1 c. sour cream
1 (8 oz.) can water chestnuts, drained and sliced
1 (4 oz.) mushroom pieces, drained
1/2 c. slivered almonds
2 Tbsp. minced onion
1 tsp. salt
1 c. grated cheese (Cheddar)
1 can fried onion rings, slightly crushed
2 Tbsp. lemon juice
1/4 tsp. pepper

Preparation

Cut chicken in 1-inch pieces.
Mix with all except cheese and onion rings.
Put in 9 x 13-inch greased casserole.
Top with cheese and bake at 350\u00b0 for 30 minutes.
Sprinkle onion rings over top.
Bake 15 minutes longer.
Serves 10 to 12.