Hot chicken salad (dgsv43a)
6 servings
Ingredients
| Quantity | 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 |
Directions
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.