Hot Chicken Salad
Yield
6 servingsPrep
15 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
chicken
cooked, diced |
|
| 1 | cup |
celery
diced |
|
| 1 | cup |
mushrooms
fresh, sliced |
|
| 1 | tablespoon |
onions
minced |
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | teaspoon |
rosemary leaves
crushed |
|
| ¼ | teaspoon |
black pepper
|
|
| 8 | ounces |
water chestnuts
drained, sliced |
|
| 1 | cup |
rice, cooked
|
|
| ¾ | cup |
mayonnaise
|
|
| 1 | can |
soup, cream of chicken
|
|
| 3 | tablespoons |
margarine
|
|
| ½ | cup |
cornflake crumbs
|
* |
| ½ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
chicken
cooked, diced |
|
| 237 | ml |
celery
diced |
|
| 237 | ml |
mushrooms
fresh, sliced |
|
| 15 | ml |
onions
minced |
|
| 5 | ml |
lemon juice
|
|
| 2.5 | ml |
rosemary leaves
crushed |
|
| 1.3 | ml |
black pepper
|
|
| 231.2 | ml/g |
water chestnuts
drained, sliced |
|
| 237 | ml |
rice, cooked
|
|
| 177 | ml |
mayonnaise
|
|
| 1 | can |
soup, cream of chicken
|
|
| 45 | ml |
margarine
|
|
| 118 | ml |
cornflake crumbs
|
* |
| 118 | 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.
