<-----googlescript--->

Hot Chicken Salad



  • Prep Time: N/A
  • Cooking Time: N/A

Hot Chicken Salad

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.


Ingredients:

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

Serves:

6 Servings

Flag as inappropriate