1 tablespoon butter
1/2 cup chopped onion
1/2 cup mayonnaise
2 cups cooked diced chicken
1 cup cooked rice
juice of 1/2 lemon, about 1 1/2 tablespoons
3 ribs celery, thinly sliced
2 hard-boiled eggs, chopped
1 can (10 3/4 ounces) condensed cream of chicken soup
1/4 cup melted butter
2 cups cornbread stuffing mix or herb-seasoned stuffing mix
Preparation:
In 1 tablespoon butter in skillet over medium low heat, sauté onion and celery until just tender. Combine the cooked vegetables with the chicken, cooked rice, lemon juice, mayonnaise, hard-cooked eggs, soup and seasoning; mix well and spoon into a large greased casserole or baking pan. Combine butter and stuffing and sprinkle over top. Bake at 350° for 30 to 40 minutes.