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1 c. cooked chicken, diced 

1 (10 3/4 oz.) can cream of chicken soup

1 c. chopped celery 

2 Tbsp. chopped onions

1/2 c. chopped pecans 

1 1/2 c. cooked rice 

1/2 tsp. salt

1/4 tsp. pepper 

1 Tbsp. lemon juice

1/2 c. mayonnaise 

1/4 c. water

3 hard-cooked eggs

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