Hot Chicken Salad Recipe
Ingredients:
- 2 1/2 cup cooked chicken, diced
- 1 cup celery, diced
- 1 cup fresh mushrooms, sliced
- 1 tbsp onion, minced
- 1 tsp lemon juice
- 1/2 tsp rosemary, crushed
- 1/4 tsp pepper
- 8 oz water chestnuts, drain, slice
- 1 cup rice, cooked
- 3/4 cup mayonnaise
- 1 can cream of chicken soup, undil
- 3 tbsp margarine
- 1/2 cup cornflake crumbs
- 1/2 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.