Pat Nixons Favorite Casserole
From upstatevoyager 17 years ago
- 45 minutes to make
- Serves 8
I have no idea if this really was Pat Nixon's favorite casserole. I found this in an old cookbook of my Mom's. This is what I make to take to sick friends or those with a family emergency. I add a bagged salad and a loaf of crusty bread and let them relax and not worry about cooking.
Ingredients
- 4 cups cooked chicken (about 1 chicken) shopping list
- 2 cups celery, chopped shopping list
- 1 to 2 cans cream of chicken soup shopping list
- 2/3 cup mayonnaise shopping list
- 1 large or 2 small cans mushrooms, drained (I also use cooked fresh mushrooms) shopping list
- 2 tablespoons lemon juice shopping list
- 1 teaspoon onion, grated shopping list
- 1 small jar pimento, drained shopping list
- salt to taste shopping list
- 4 hard cooked eggs, chopped shopping list
- 1 cup cheddar cheese, shredded shopping list
- crushed potato chips shopping list
- 16 ounces wide egg noddles, cooked and drained shopping list
How to make it
- In large skillet, saute celery in a small amount of butter.
- Add mayonnaise, lemon juice, onion, pimento and soup.
- Remove from heat.
- In large greased casserole, spoon a thin layer of soup mixture over bottom.
- Add a layer of noodles, a layer of chicken, a layer of egg and a layer of mushrooms.
- Spread with some soup mixture.
- Repeat until casserole is filled, ending with soup mixture.
- Sprinkle with cheddar cheese and potato chips.
- (If I am taking this to someone, I stop here and cover, taping cooking instructions to top.)
- Bake at 350 degrees for 35 to 45 minutes or until bubbly.
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