Hot chicken salad #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken |
| 2 | cups | Cooked rice |
| 1 | cup | Diced celery |
| ¾ | cup | Mayonnaise |
| 1 | can | Cream of chicken soup |
| ½ | cup | Slivered almonds |
| 3 | Hard boiled eggs; chopped | |
| 1 | 2-ounces jar pimentos; chopped | |
| 2 | tablespoons | Green pepper |
| 2 | tablespoons | Chopped onion |
| ½ | cup | Dry bread crumbs; up to 1 |
Directions
Simmer chicken in water till tender, cool in bath. Cut chicken in cubes.
Mix with rest of ingredients except bread crumbs.
Pour into buttered 12x8x2 baking pan.
Sprinkle with crumbs.
Bake at 350 degrees for 45 minutes.
Cut in squares.
Delicious and better 2nd or 3rd day.
Can be increased.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 20, 1998