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HOT CHICKEN SALAD 2 c. cooked chicken, cut up 1 c. cooked rice 1 can cream of chicken soup 1 can mayonnaise (soup can) 3 hard-boiled eggs, chopped 2 Tbsp. lemon juice 1/2 c. sliced almonds 1 Tbsp. margarine or butter 1/2 c. chopped celery 1/2 small onion, chopped 1 c. sliced water chestnuts Saute margarine, celery, onion and water chestnuts. Mix all ingredients. Put in flat casserole. Top with 1 cup crushed corn flakes and 1 tablespoon melted margarine. Bake at 350 degrees for 1/2 to 1 hour or until bubbly and brown. Let stand 5 to 10 minutes before serving. Can be made ahead of time and refrigerated. 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. |