Nutrition Facts

  • One serving:
  • (without topping)
  • Calories:
  • 272
  • Fat:
  • 12 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 40 mg
  • Sodium:
  • 522 mg
  • Carbohydrate:
  • 29 g
  • Fiber:
  • 0 g
  • Protein:
  • 21 g
Contest Winning Recipe

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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008