|
|
HOT CHICKEN SALAD 2 to 3 c. cooked chicken 1 c. mushrooms, sliced 1 c. cornflakes or potato chips 1 c. rice, cooked 1 tsp. salt 1 tsp. onion, minced 1 can water chestnuts, drained and sliced 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |