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Hot Chicken Salad

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Submitted by feefeel

YIELD

6 servings

PREP

15 min

COOK

40 min

READY

1 hrs

Ingredients

2 ½ 591
CUPS ML CHICKEN
cooked, diced
1 237
CUP ML CELERY
diced
1 237
CUP ML MUSHROOMS
fresh, sliced
1 15
TABLESPOON ML ONIONS
minced
1 5
TEASPOON ML LEMON JUICE
½ 2.5
TEASPOON ML ROSEMARY LEAVES
crushed
¼ 1.3
TEASPOON ML BLACK PEPPER
8 231.2
OUNCES ML/G WATER CHESTNUTS
drained, sliced
1 237
CUP ML RICE, COOKED
¾ 177
CUP ML MAYONNAISE
3 45
TABLESPOONS ML MARGARINE
½ 118
CUP ML CORNFLAKE CRUMBS *
½ 118
CUP ML 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 quart casserole. In a skillet, melt butter and combine with the cornflakes and almonds.

Cook until lightly browned.

Top casserole with crumb mixture.

Bake at 350℉ (180℃) F for 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 444 47% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 683mg 28%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 2%
Sugars g
Protein 42g
Vitamin A 12% Vitamin C 25%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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