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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 12 |
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Directions: Prepare chicken, celery, and rice. Combine cream of chicken soup,
mayo., onion, lemon juice, and chopped eggs. Add first three
ingredients and mix well. Place in casserole for baking.
Heat almonds in melted butter and pour on top of cassrole. Top with
cornflakes. Bake at 350 for 45 minutes.
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