[CnD] Hot Chicken Salad

Marilyn Pennington m51pennington at gmail.com
Sat Feb 17 11:20:36 EST 2018

Hot Chicken Salad

2 1/2 cups diced cooked chicken

2 cups cooked rice

1 can (8 ounces) sliced water chestnuts, drained

1 cup diced celery

1 cup sliced fresh mushrooms

1 tablespoon finely chopped onion

1 teaspoon lemon juice

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon pepper

1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted

3/4 cup mayonnaise


3 tablespoons butter or margarine

1/2 cup cornflake crumbs

1/2 cup slivered almonds

In a large bowl, combine chicken, rice, water chestnuts, celery, mushrooms,
onion, lemon juice, rosemary and pepper. Blend soup and mayonnaise; toss
with chicken mixture. Spoon into a greased 2 quart baking dish. Melt butter;
toss with crumbs and almonds. Sprinkle over casserole. Bake, uncovered, at
350 degrees for 30 minutes.

Makes 6 servings.  Mama's Corner.


More information about the Cookinginthedark mailing list