Shelly's Recipe

HOT CHICKEN-SALAD CASSEROLE

Category: Casseroles - Chicken and Turkey

1/2 cup chopped celery
2 tbsp diced onion
4 tbsp butter, divided
2 cups diced cooked chicken
1 can cream of chicken soup
1/2 cup mayonnaise
2 tbsp lemon juice
2 boiled eggs, chopped
1 (4-oz) jar pimientos, drained
1 tsp salt
1/4 tsp ground black pepper
3/4 cups crumbled round butter crackers

Preheat oven to 350. Grease a 13x9inch baking dish. In a skillet over medium heat on stovetop, saute celery and onion in 2 tbsp butter until tender.

In a large bowl, combine celery mixture, chicken, soup, mayonnaise, lemon juice, eggs, pimientos, salt, and pepper, and stir well. Pour into prepared baking dish. Melt remaining 2 tbsp butter. In a small bowl, combine with crackers. Sprinkle on top of casserole. Bake for 30 minutes.