HOT CHICKEN SALAD|
2 to 3 c. cooked chicken
1 c. mushrooms, sliced
1 c. cornflakes or potato
1 c. rice, cooked
1 tsp. salt
1 tsp. onion, minced
1 can water chestnuts, drained
1 c. celery, diced
3/4 c. mayonnaise
1/4 lb. butter
1/2 c. chopped pecans
1 tsp. lemon juice
1 can cream of chicken soup
Mix all ingredients except butter, pecans and cornflakes
or potato chips. Put in casserole. Melt butter and add pecans
and crushed cornflakes or potato chips. Spoon over top. Bake
at 350 degrees for 35 minutes.
Note: I add 1/3 to 1/2 cup chopped pecans to the
chicken-rice mixture when they are plentiful.
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