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Hot Chicken and Rice Salad

This simple yet delicious recipe originated with my aunt and was passed on to my mom. It's great for a luncheon...or, served with salad and rolls, for supper. With three children, I need all the fast dishes I can find!
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 2-1/2 cups diced cooked chicken
  • 1 cup diced celery
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon finely chopped onion
  • 1 teaspoon lemon juice
  • 1/2 teaspoon crushed rosemary
  • 1/4 teaspoon pepper
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cups cooked long grain rice
  • 3/4 cup reduced-fat mayonnaise
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

Directions

  • In a large bowl, combine the first nine ingredients. Combine mayonnaise and soup; toss with chicken mixture. Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.

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