Hot Chicken Salad
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 1⁄2 cups diced cooked chicken
- 1 cup diced celery
- 1 cup sliced fresh mushrooms
- 1 tablespoon minced onion
- 1 teaspoon lemon juice
- 1⁄2 teaspoon crushed rosemary
- 1⁄4 teaspoon pepper
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 cups cooked rice
- 3⁄4 cup mayonnaise
- 1 (10 3/4 ounce) can cream of chicken soup
-
Topping
- 3 tablespoons butter
- 1⁄2 cup corn flakes, crumbs
- 1⁄2 cup slivered almonds
directions
- In a bowl, combine the first nine ingredients.
- Blend the mayonnaise and soup together; pour over chicken mixture; stir gently to coat.
- Spoon into a greased 2-quart baking dish.
- In a skillet, melt butter.
- Stir in cornflakes and almonds; sprinkle over casserole.
- Bake, uncovered, at 350° for 30-35 minutes or until heated through.
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