Hot Chicken Salad
Having my recipe selected as a winner is a special thrill for me—my husband is a manager of the Penn State Univ. poultry research farm.
Baking has always been my favorite type of cooking. So, when I got married 9 years ago, I was happy to have this simple yet delicious recipe—which originated with my aunt and was passed on to my mom. Now, with three small children (they're 6, 4, and 1), I need all the fast dishes I can find! It's great for a luncheon...or served with salad and rolls, for supper.
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
30 min.
|
TOTAL
|
45 min.
|
INGREDIENTS
- 2-1/2 cups diced cooked chicken
- 2 cups cooked rice
- 1 cup diced celery
- 1 cup sliced fresh mushrooms
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 tablespoon finely chopped onion
- 1 teaspoon lemon juice
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 3/4 cup mayonnaise
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- TOPPING:
- 3 tablespoons butter
- 1/2 cup cornflake crumbs
- 1/2 cup slivered almonds
DIRECTIONS
In a large bowl, combine the first nine ingredients. In a small bowl, combine mayonnaise and soup. Pour over chicken mixture; stir gently to coat. Spoon into a greased 2-qt. baking dish.
In a small skillet, brown cornflakes and almonds in butter. Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.