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Hot Chicken Salad (Dgsv43a)

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 1/2 cups 156g / 5 1/2oz Cooked chicken - diced

    2. 1 cup 110g / 3.9oz Celery - diced

    3. 1 cup 237ml Fresh mushrooms - sliced

    4. 1 tablespoon 15ml Onion - minced

    5. 1 teaspoon 5ml Lemon juice

    6. 1/2 teaspoon 2 1/2ml Rosemary - crushed

    7. 1/4 teaspoon 1 1/3ml Pepper

    8. 8 oz 227g Water chestnuts; drain - slice

    9. 1 cup 160g / 5.6oz Rice - cooked

    10. 3/4 cup 177ml Mayonnaise

    11. 1 Cream of chicken soup - undiluted

    12. 3 tablespoons 45ml Margarine

    13. 1/2 cup 31g / 1.1oz Cornflake crumbs

    14. 1/2 cup 46g / 1.6oz Almonds - slivered

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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.

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