Nee's Sunday Chicken

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 4 cups diced cooked chicken
• 3 hard-boiled eggs, shelled & diced
• 1 1/2 cups cooked rice
• 1 cup water chestnut, diced
• 1 (4 ounce) jar pimientos, chopped
• 1 cup celery, chopped
• 1 cup almonds, slivered & toasted
• 1 (16 ounce) can french style green beans, drained
• 1/2 cup onion, chopped finely
• 3 tablespoons butter
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 cup mayonnaise
• 1 cup mushroom, sliced (or you can use an 8 ounce can of mushrooms)
• 1 teaspoon pepper
• 2 teaspoons salt
• 1 teaspoon paprika
• 2 cups potato chips, crushed

Recipe

• 1 preheat oven to 350 degrees.
• 2 lightly grease a 4 quart casserole dish or a 13x9 baking dish.
• 3 using a large bowl, combine the chicken, eggs, rice, water chestnuts, pimento, celery, almonds and green beans and mix well.
• 4 saute the onion in the butter until they are wilted and soft.
• 5 pour the onions, soups, mayonaise, mushrooms, pepper and salt over the chicken mixture and blend well.
• 6 pour into prepared dish.
• 7 sprinkle with paprika.
• 8 ***you can freeze this for future use at this point, or if you are eating later, it can be refrigerated up to a day ahead of time before baking***.
• 9 just before putting in the oven, sprinkle the top with the 2 cups of crushed potato chips.
• 10 bake 40 minutes.
• 11 remove from oven and serve warm.