Hot Chicken Salad - serve 6

Hot Chicken Salad - serve 6
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Answer :

Hot Chicken Salad - serve 6

2 1/2 cup cooked chicken, diced

1 cup celery, diced

1 cup fresh mushrooms, sliced

1 tbsp onion, minced

1 tsp lemon juice

1/2 tsp rosemary, crushed

1/4 tsp pepper

8 oz water chestnuts, drain, slice

1 cup rice, cooked

3/4 cup mayonnaise

1 can cream of chicken soup, undil

3 tbsp margarine

1/2 cup cornflake crumbs

1/2 cup almonds, slivered

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 qt. casserole.

In a skillet, melt butter and combine with the cornflakes and almonds. Cook until lightly browned.

Top casserole with crumb mixture. Bake at 350f for 30 minutes.
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