Name: Hot Chicken Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2-1/2 cups diced cooked chicken -; 2 cups cooked rice -; 1 cup diced celery -; 1 cup sliced fresh mushrooms -; 1 can (8 ounces) sliced water chestnuts, drained -; 1 tablespoon finely chopped onion -; 1 teaspoon lemon juice -; 1/2 teaspoon dried rosemary, crushed -; 1/4 teaspoon pepper -; 3/4 cup mayonnaise -; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted -; Topping: -; 3 tablespoons butter -; 1/2 cup cornflake crumbs -; 1/2 cup slivered almonds -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Hot Chicken Salad

1. 2-1/2 cups diced cooked chicken -

2. 2 cups cooked rice -

3. 1 cup diced celery -

4. 1 cup sliced fresh mushrooms -

5. 1 can (8 ounces) sliced water chestnuts, drained -

6. 1 tablespoon finely chopped onion -

7. 1 teaspoon lemon juice -

8. 1/2 teaspoon dried rosemary, crushed -

9. 1/4 teaspoon pepper -

10. 3/4 cup mayonnaise -

11. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted -

12. Topping: -

13. 3 tablespoons butter -

14. 1/2 cup cornflake crumbs -

15. 1/2 cup slivered almonds -

How to cook deliciously - Hot Chicken Salad

1. Stage

In a large bowl, combine the first nine ingredients. In a small bowl, combine mayonnaise and soup. Pour over chicken mixture; stir gently to coat. Spoon into a greased 2-qt. baking dish.

2. Stage

In a small skillet, melt butter. Add cornflakes and almonds; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through.