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Clinton Hot Chicken Salad
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- #35306
serves/makes:
ready in:
1-2 hrs
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.
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nutrition data
Nutritional data has not been calculated yet.
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