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Hot Chicken Salad
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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
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
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |