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Clinton Hot Chicken Salad

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Submitted by skot

YIELD

12 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

2 473
CUPS ML CHICKEN
cooked & cubed
2 473
CUPS ML RICE
cooked in chicken broth
1 ¼ 296
CUPS ML MAYONNAISE
6 9E+1
TABLESPOONS ML LEMON JUICE
¾ 177
CUP ML ALMONDS
slivered *
1 237
CUP ML CORN FLAKES
crushed
2 473
CUPS ML CELERY
cooked & cubed
2 2
1 1
EACH EACH ONIONS
chopped
6 6
LARGE LARGE EGGS
hard-boiled, chopped
¼ 59
CUP ML 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℉ (180℃) for 45 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 383 46% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 627mg 26%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 4%
Sugars g
Protein 28g
Vitamin A 11% Vitamin C 8%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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