This is one of my all-time favs, even though it may not look so good. I remember grabbing some of this before heading to a football game in high school, and it hit the spot on a frosty fall night. Trust me, although the ingredients seem a little strange to put together, it is so yummy.
CHICKEN CASSEROLE
What you need:
2 cups chicken, cooked and diced
1 to 1 1/2 cups rice, cooked
4-6 hard boiled eggs, diced
2 cans cream of chicken soup
1 cup Miracle Whip (DO NOT use mayonnaise, there is a HUGE difference)
1 cup sliced almonds
How you do it:
Mix together all ingredients except almonds. Use more Miracle Whip if it seems a little dry. Use more rice to extend the casserole for more servings. Pour mixture into a 9x13-inch baking dish. Sprinkle with almonds. Bake at 350° for 30 minutes, or until bubble and almonds are slightly browned. Serve.
How you freeze it:
Omit eggs. Mix together and place in freezer-safe ziploc bag. When ready to bake, let thaw completely. Make hard boiled eggs and fold into thawed casserole. Pour into 9x13-inch baking dish and sprinkle with almonds. Bake at 350° for 30-40 minutes.
