The work of a vintage homemaker, past or present, is never done. So who can't appreciate a quick meal? Whether it's after a long day of work, chores, or errands, this vintage recipe for chicken casserole is a fast and easy way to get dinner on the table. For those of you who have the gift of weekly meal planning, this is a great way to use up that leftover chicken and rice. I hope you enjoy this family (and Grandma) approved dish.

Quick Chicken Casserole

1 - 5oz can of boneless chicken or 3/4 cooked diced

1 cup sliced celery

2 tsp. finely chopped onion

1/2 cup chopped walnuts

1 1/2 cup cooked rice

1 cup cream of chicken soup

1/2 tsp. salt

1/4 tsp. pepper

1 Tbs. lemon juice

3/4 cup mayonnaise

1/4 cup water

3 hard-boiled eggs sliced

2 cups crushed potato chips

In a large bowl combine chicken, celery, onion, nuts, rice, soup, salt and pepper, and lemon juice.

Mix mayonnaise with water and add to the chicken mixture.

Fold in the eggs and put in a greased 9-inch pan.

Top with crushed potato chips.

Bake in a very hot oven (450 degrees) for 15 minutes or until hot and bubbly.

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