Pretty enough for a party dish, but don't leave it off the family dinner menu–they'll love it.
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Ingredients
Serves 8
3 cups diced, cooked chicken
1 cup Pictsweet frozen Seasoning Blend
1/2 cup Pictsweet frozen Sliced Mushrooms
1 cup Pictsweet frozen Green Peas
1/2 cup sliced almonds
1 (10 3/4 oz.) can cream of chicken soup
1 1/2 cups cooked white rice
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup mayonnaise
1/4 cup water
3 hard-boiled eggs, sliced
2 cups crushed potato chips
3/4 cup shredded cheddar cheese
Directions
Place frozen seasoning blend, mushrooms and green peas in saucepan and cover with water. Bring to a boil. Reduce heat and cook for 3 minutes. Drain. Add chicken, almonds, soup, rice, lemon juice, salt and pepper. Toss gently and set aside. Combine mayonnaise and water, beat with a wire whisk until smooth. Pour over chicken mixture; stir well. Add eggs and toss gently. Spoon into a greased 9 x 13 quart shallow baking dish. Cover and refrigerate 8 hours or overnight. Bake at 450 degrees for 10 to 15 minutes or until thoroughly heated. Sprinkle with potato chips and cheese. Bake an additional 5 minutes or until cheese is melted.
