President Nixon's Chicken Casserole
Created by dienia b on July 17, 2022
- Servings: 8
- Prep Time: 9m
- Cook Time: 75m
- Recipe #39154
Ingredients
- 1 package (16 ounces) dry egg noodles, cooked
- 2 cups celery,chopped
- Sauce:
- 1 can (10 ounces) cream of chicken soup
- 2/3 cup mayonnaise
- 2 tablespoons lemon juice
- 1 jar (4 ounces) pimientos
- 1 teaspoon grated onion juice
- 1/4 teaspoon salt to taste
- Filling:
- 2 pounds cooked boneless skinless chicken breast ,chunked,(4 cups chicken)
- 1 jar (6 ounces)button mushrooms
- 4 hard boiled eggs, cut into large chunks
- 1 can (8 ounces)bamboo shoots , drained
- 1 can ( 8 ounces)water chestnuts, drained
- Topping:
- 2/3 cup almonds ,sliced
- 4 ounces cheddar cheese ,(1 cup ),grated
- 1 cup plain potato chips, crushed
How to Make
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Step 1: Preheat oven to 350 degrees F
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Step 2: Grease and Pam spray 9x13 casserole
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Step 3: Cook noodles in heavily salted boiling water
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Step 4: Add celery half way in
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Step 5: Cook noodles Just underdone
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Step 6: Drain
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Step 7: Sauce:
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Step 8: Mix mayonnaise, lemon juice, onions, pimento and chicken soup.
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Step 9: Put a little of the mixture in bottom of casserole, a layer of noodles and celery and a layer of chicken, cut into big chunks.
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Step 10: Scatter some hard-boiled eggs in.
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Step 11: Repeat until casserole is filled having covered each layer with soup mixture.
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Step 12: End with soup mixture on top.
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Step 13: Spread grated cheese over top.
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Step 14: Sprinkle with sliced almonds and rolled potato chips.
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Step 15: Bake for 30 minutes until bubbly and heated through.
Nutritional Facts
- Serving Size: 1 (314.6 g)
- Calories 559
- Total Fat - 15 g
- Saturated Fat - 4.4 g
- Cholesterol - 218.5 mg
- Sodium - 688.9 mg
- Total Carbohydrate - 52 g
- Dietary Fiber - 3.1 g
- Sugars - 3.2 g
- Protein - 52 g
- Calcium - 186.5 mg
- Iron - 4.9 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.8 mg