You may also like
Categories:
chicken breasts cream of chicken soup celery eggs mayonnaise onion frozen peas lemon juice Cheddar cheese
Viewed: 107 - Published at: 10 years agoIngredients
- 6 c. cooked chicken breasts, cut up and shredded
- 2 cans cream of chicken soup
- 2 c. chopped celery
- 5 hard-boiled eggs, sliced
- 1 1/2 c. real mayonnaise
- 2 tsp. minced onion
- 1 1/3 c. frozen peas
- 1/4 c. lemon juice
- 2 c. shredded Cheddar cheese
Method
- Mix all together, except the cheese, in a 9 x 13-inch pan or slightly larger lasagna pan.
- Put shredded cheese on top.
- Bake in a preheated oven at 400° for 30 minutes or until bubbly.
- Makes approximately 15 to 20 serving.
- Serve with croissants and a salad. Very filling.
