Chicken Salad Casserole

Chicken Salad Casserole





3 cups chopped cooked chicken

1 cup cooked rice

3 hard-cooked eggs, chopped

1 tablespoon chopped onion

1 tablespoon lemon juice

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup

3/4 cup mayonnaise

1 cup grated Cheddar cheese (about 4 ounces)

ground black pepper to taste







Preheat the oven to 350 degrees F.

Stir the chicken, rice, eggs and onion in a medium bowl. Stir in the lemon juice, soup, mayonnaise and cheese. Season with the black pepper. Spoon the chicken mixture into a 3-quart shallow baking dish.

Bake for 45 minutes or until the mixture is hot and bubbling.