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!
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
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