Pat Nixon’s Casserole

Pat Nixon’s Casserole

Pat Nixon was born, the day before Saint Patrick’s Day (March 16, 1912 to June 22, 1993), Thelma Catherine Ryan in the small mining town of Ely, Nevada.  Her father was of Irish descent and gave her the nickname “Pat” referring to her birth date.  Upon entering college in 1931 she dropped her first name and replaced it with Pat, occasionally calling herself Patricia. 


1 Large Package Cooked Noodles

2 Cups Chopped Celery

4 Cups Cooked Chicken – Cut Into Large Chunks

1 Can Cream of Chicken Soup

1 Jar Button Mushrooms

1 Teaspoon Onion Juice

Salt to Taste

4 Hard Boiled Eggs – Cut Into Large Chunks

1 Cup Grated Cheese

Potato Chips

2/3 Cup Sliced Almonds

2/3 Cup Bamboo Shoots

2/3 Cup Water Chestnuts

2/3 Cup Mayonnaise

2 Tablespoons Lemon Juice

1 Small Jar Pimientos

Preheat your oven to 350° F.  Cook quantity of desired noodles.  Cook the celery just slightly.  Add the mayonnaise, lemon juice, onions, pimento, salt and chicken soup.  Grease a casserole dish.  Put a little of the mixture in the bottom of the casserole dish. Layer the noodles then the chicken chunks.  Scatter some of the hard boiled eggs and repeat until the casserole dish is filled having covered each layer with the soup mixture.  End with the soup mixture on top.  Spread the grated cheese over the top.  Sprinkle with the sliced almonds and crumble potato chips.  Bake in the oven for 30 minutes until bubbly and heated through.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes