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Clinton Hot Chicken Salad

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  • #35306
Clinton Hot Chicken Salad - CDKitchen.com

serves/makes:
  
ready in:
  1-2 hrs

ingredients

2 cups chicken, cooked and cubed
2 cups rice, cooked in chicken broth
1 1/4 cup mayonnaise
6 tablespoons lemon juice
3/4 cup almonds, slivered
1 cup cornflakes, crushed
2 cups celery, cooked and cubed
2 cans cream of chicken soup
1 onion, chopped
6 hard-boiled eggs, chopped
1/4 cup butter, melted

directions

Prepare chicken, celery, and rice.

Combine cream of chicken soup, mayo, onion, lemon juice, and chopped eggs. Add first three ingredients and mix well. Place in casserole for baking.

Heat almonds in melted butter and pour on top of casserole. Top with cornflakes. Bake at 350 degrees F for 45 minutes.

added by

Lorrie, Washington USA


nutrition data

Nutritional data has not been calculated yet.


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