Chicken Henrietta

Esther Peirce, wife of a doctor on Hancock Point, gave this recipe to several neighbors during a recipe swap.
- Jeanne "Grammy"

INGREDIENTS

2 cups cooked chicken
2 cups cooked rice
1 cup chopped celery
1 can cream of chicken soup
½ cup mayonnaise
1 small onion, grated or minced
1 can water chestnuts, coarsely chopped
Juice of 1 lemon
3 hard boiled eggs, sliced
1 cup stuffing mix
½ cup slivered almonds, toasted
Butter

INSTRUCTIONS

Thoroughly blend the soup, celery, mayonnaise, onion, chopped water chestnuts and lemon juice. Mix in the chicken and rice. Add salt and pepper to taste. Layer the mixture into a buttered casserole, alternating with slice eggs.

Blend the stuffing mix with slivered almonds and spread over the top. Dot with butter.

Bake at 350° until heated through. Serves four.