Hot Chicken Salad Recipe

Step 1

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.

Things You'll Need

  • 2 1/2c Cooked chicken; diced
  • 1c Celery; diced
  • 1c Fresh mushrooms; sliced
  • 1tb Onion; minced
  • 1ts Lemon juice
  • 1/2ts Rosemary; crushed
  • 1/4ts Pepper
  • 8oz Water chestnuts; drain,slice
  • 1c Rice; cooked
  • 3/4c Mayonnaise
  • 1cn Cream of chicken soup; undil
  • 3tb Margarine
  • 1/2c Cornflake crumbs
  • 1/2c Almonds; slivered

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