Makes 6 servings.

Ingredients Edit

  • 6 slices Bacon, finely chopped
  • 1 10-3/4-ounce can condensed cream of Chicken soup
  • 1 15-1/2-ounce can pink salmon (drain; reserve liquid), flaked
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/4 teaspoonhot pepper sauce
  • 3 hard-cooked eggs, chopped
  • 3 cups hot cooked rice
  • 1/2 cup soft breadcrumbs
  • 1/2 to 1 teaspoon paprika

Directions Edit

  1. Cook Bacon in large skillet over low heat until crisp. Remove from pan; drain on absorbent paper.
  2. Heat soup and 1 tablespoon Bacon drippings. Add parsley, salmon liquid, lemon juice and pepper sauce; cook 2 to 3 minutes. Add salmon and eggs. Pour salmon mixture over rice in greased 2-quart baking dish.
  3. Sprinkle with breadcrumbs, Bacon and paprika. Brown under broiler, watching carefully to prevent burning.

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