Clinton hot chicken salad

Yield: 12 servings

Measure Ingredient
2 cups Chicken, cooked & cubed
2 cups Celery, cooked & cubed
2 cups Rice, cooked in chicken brot
2 cans Cream of chicken soup
1¼ cup Mayonnaise
\N \N Onion, chopped
6 tablespoons Lemon juice
6 xes Eggs, hard-boiled, chopped
¾ cup Almonds, slivered
¼ cup Butter, melted
1 cup Cornflakes, crushed

Prepare chicken, celery, and rice. Combine cream of chicken soup, mayo., onion, lemon juice, and chopped eggs. Add first three ingredients and mix well. Place in casserole for baking.

Heat almonds in melted butter and pour on top of cassrole. Top with cornflakes. Bake at 350 for 45 minutes.

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