Clinton hot chicken salad
12 servings
Ingredients
| Quantity | 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 |
| Onion, chopped | ||
| 6 | tablespoons | Lemon juice |
| 6 | xes | Eggs, hard-boiled, chopped |
| ¾ | cup | Almonds, slivered |
| ¼ | cup | Butter, melted |
| 1 | cup | Cornflakes, crushed |
Directions
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.