Hot Chicken Salad

Name: Hot Chicken Salad
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 serving(s)
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; 3 tablespoons butter; 1/2 cup corn flakes, crumbs; 1/2 cup slivered almonds

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Recipe by ratherbeswimmin

Taste of Home

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READY IN: 1hr 5mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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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