HOT CHICKEN SALAD|
1 can cream of chicken soup,
1 1/2 c. cooked chicken or
1 c. cooked rice
3/4 c. mayonnaise
1/4 c. diced celery
1 Tbsp. grated onion
1 Tbsp. lemon juice
1/2 tsp. salt
3 hard-cooked eggs, chopped
1 can water chestnuts, sliced
1/2 c. slivered almonds
1 c. cornflakes or Rice
Combine all ingredients, using the slivered almonds and
cereal flakes for topping, mixed with 1/2 cup Cheddar cheese.
Bake 30 minutes at 350 degrees. Serves 8.
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