Side Pannel
Hot Chicken Salad
Hot Chicken Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Main Dish, Poultry
Ingredients List
- 2 1/2 c Cooked chicken; diced
- 1 c Celery; diced
- 1 c Fresh mushrooms; sliced
- 1 tb Onion; minced
- 1 ts Lemon juice
- 1/2 ts Rosemary; crushed
- 1/4 ts Pepper
- 8 oz Water chestnuts; drain,slice
- 1 c Rice; cooked
- 3/4 c Mayonnaise
- 1 cn Cream of chicken soup; undil
- 3 tb Margarine
- 1/2 c Cornflake crumbs
- 1/2 c Almonds; slivered
Directions
In a large bowl, combine chicken, celery, mushrooms, onions, lemon juice,
spices, water chestnuts and rice. Blend mayonnaise and soup; toss with
chicken mixture. Spoon into a 2 qt. casserole. In a skillet, melt butter
and combine with the cornflakes and almonds. Cook until lightly browned.
Top casserole with crumb mixture. Bake at 350F for 30 minutes. One serving
(of 6) = @ 270 calories. This is a recipe of Michelle Wise, Spring Mills,
Penn., reformated and brought to you by Judy Lausch DGSV43A. A great
luncheon dish.
spices, water chestnuts and rice. Blend mayonnaise and soup; toss with
chicken mixture. Spoon into a 2 qt. casserole. In a skillet, melt butter
and combine with the cornflakes and almonds. Cook until lightly browned.
Top casserole with crumb mixture. Bake at 350F for 30 minutes. One serving
(of 6) = @ 270 calories. This is a recipe of Michelle Wise, Spring Mills,
Penn., reformated and brought to you by Judy Lausch DGSV43A. A great
luncheon dish.
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