Hot chicken salad (dgsv43a)

Yield: 6 servings

Measure Ingredient
2½ cup Cooked chicken; diced
1 cup Celery; diced
1 cup Fresh mushrooms; sliced
1 tablespoon Onion; minced
1 teaspoon Lemon juice
½ teaspoon Rosemary; crushed
¼ teaspoon Pepper
8 ounces Water chestnuts; drain,slice
1 cup Rice; cooked
¾ cup Mayonnaise
1 can Cream of chicken soup; undil
3 tablespoons Margarine
½ cup Cornflake crumbs
½ cup Almonds; slivered

In a large bowl, combine chicken, celery, mushrooms, onions, lemon juice, spices, water chestnuts and rice. Blend mayonnaise and soup; toss with chicken mixture. Spoon into a 2 qt. casserole. In a skillet, melt butter and combine with the cornflakes and almonds.

Cook until lightly browned. Top casserole with crumb mixture. Bake at 350F for 30 minutes. One serving (of 6) = @ 270 calories. This is a recipe of Michelle Wise, Spring Mills, Penn., reformated and brought to you by Judy Lausch DGSV43A. A great luncheon dish.

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