A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Crunchy Hot Chicken Salad
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- #53086
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
3 cups diced chicken, cooked
1 cup finely chopped celery
2 teaspoons chopped onions
1/2 cup sliced almonds
1 can cream of chicken soup
1 1/2 cup cooked rice
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup mayonnaise
1/4 cup water
2 eggs
crushed potato chips
3/4 cup shredded cheddar cheese
directions
Combine chicken, celery, onions, almonds, cooked rice, lemon juice, salt and pepper. Mix well and set aside.
Combine mayonnaise and water. Beat with a whisk until smooth. Pour over chicken mix and stir well. Add two eggs and toss gently.
Spoon into greased 2-quart casserole dish (shallow dish). Cover and refrigerate for 8 hours.
Bake at 450 degrees F for 10 to 15 minutes and sprinkle with crushed potato chips and cheese. Bake 5 more minutes.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 15, 2013
I put this in a 9x13 casserole dish and refrigerate overnight. Bake it for 10 minutes then stir, then top with chips and bake 10 more minutes and it's heated through and ready to eat. I omit the lemon juice because the mayo has enough bite to it.