Chicken and Rice Casserole – Annette Baird
2 2/3 cups celery, diced
2 2/3 cup cooked rice
2 Tlb. onion
1 Tlb lemon juice
1 can evaporated milk
1 ½ cups real mayonnaise
2 cans cream of mushroom soup
Mix all together and place in a 9 x 13, greased casserole dish. Cover with crushed potato chips. Bake at 350˚ for 1 hour.
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