Chicken Brunch


  • 3 cup cooked chicken, diced
  • 1 (2 oz.) jar chopped pimentos, drained
  • 6 hard-boiled eggs, chopped
  • 3/4 lb. cheddar cheese, shredded
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  • 3 cans cream of mushroom soup
  • 1 can milk
  • 1 1/2 tsp. salt
  • 1 small onion, minced
  • dash pepper
  • 7 oz. elbow macaroni, cooked


Combine all ingredients and mix well. Refrigerate overnight; bake at 350 degrees F for 1 - 1 1/2 hours or until top is golden. Serves 10-12. Recipe may be doubled, but bake for 2 hours.

By Robin from Washington, IA


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January 4, 2011 Flag


  • 4 cups chopped cooked chicken (about 1 chicken)
  • 1 cup blanched almonds
  • 1 cup mushrooms (drained)
  • 1 small can pimento (chopped)
  • 1 green pepper (cut fine)
  • 1 large onion (cut fine)
  • 1 cup chopped celery
  • 1 cup rice (not Minute) in 2 cups of broth
  • 1 can mushroom soup


Parboil peppers, onions, celery for 5 minutes before adding it to the chicken mixture. Bake for 1 hour at 350 degrees F.

By Robin from Washington, IA

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