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Hot chicken salad 3
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| Artist: |
_ |
| Categories: |
Chicken, Entrees, Exotic, Poultry, Salads |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 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 |
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Procedures:
| 1 | In a large bowl, combine chicken, celery, mushrooms, onions, lemon juice, spices, water chestnuts and rice. | | 2 | Blend mayonnaise and soup; toss with chicken mixture. | | 3 | Spoon into a 2 qt. casserole. | | 4 | In a skillet, melt butter and combine with the cornflakes and almonds. | | 5 | Cook until lightly browned. | | 6 | Top casserole with crumb mixture. | | 7 | Bake at 350f for 30 minutes. | | 8 | One serving | | 9 | This is a recipe of michelle wise, spring mills, penn., reformated and |
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