• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Hot Chicken Salad

  • Recipe Submitted by on

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.


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