Baked Chicken Casserole
2 cans Swanson chicken (or approximately 2 cups of cooked chicken)
1 cup diced celery
1 small onion, chopped
1 red pimento (a small jar of pimento works)
1 can cream of chicken soup
3/4 cup mayonnaise
2 hard-boiled eggs, chopped coarsely
1/3 package frozen peas, uncooked
1/4 lb slivered almonds
12 oz shell macaroni (cooked)
Stir together and bake 45 minutes at 350-375 degrees.
To make tuna casserole from same recipe: use cream of mushroom soup and 1 small can or jar of mushroom pieces.
(Note: This is a half-century old family recipe and the quantity of canned chicken may have changed - I’d use the cup measure instead - it is somewhat flexible, anyhow.)