Clinton Hot Chicken Salad

1 hours Prep: 15 minutes Cook: 45 minutes

339 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

2	cups	chicken	cooked & cubed
2	cups	rice	cooked in chicken broth
1 1/4	cups	mayonnaise
6	tablespoons	lemon juice
3/4	cup	almonds	slivered
1	cup	cornflakes	crushed
2	cups	celery	cooked & cubed
2	cans	soup, cream of chicken
1	each	onion	chopped
6	large	eggs	hard-boiled, chopped
1/4	cup	butter	melted

Directions

Prepare chicken, celery, and rice.

Combine cream of chicken soup, mayo, onion, lemon juice, and chopped eggs.

Add first three ingredients and mix well.

Place in casserole for baking.

Heat almonds in melted butter and pour on top of cassrole.

Top with cornflakes.

Bake at 350 for 45 minutes.

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Nutrition Facts

Serving Size 172g

Amount per Serving

Calories 339 47% of calories from fat

	% Daily Value*
Total Fat 18.0g	27%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 126mg	42%
Sodium 607mg	25%
Total Carbohydrate 38.0g	13%
Dietary Fiber 1.0g	4%
Sugars 3.0g
Protein 7.0g	14%

Vitamin A	11%		Vitamin C	8%
Calcium	4%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I have used this recipe for years and my family and friends love it. I was so upset to have miss placed the cookbook with the recipe in it. I have all these overripe bananas and am so glad to have been able to get my hands on another copy.

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