Hot Chicken Salad

Submitted by ratherbeswimmin

"Taste of Home"

 

• 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

1. In a bowl, combine the first nine ingredients.
2. Blend the mayonnaise and soup together; pour over chicken mixture; stir gently to coat.
3. Spoon into a greased 2-quart baking dish.
4. In a skillet, melt butter.
5. Stir in cornflakes and almonds; sprinkle over casserole.
6. Bake, uncovered, at 350° for 30-35 minutes or until heated through.