HOT CHICKEN SALAD|
2 c. cooked chicken
1 c. cooked rice
2 hard-boiled eggs
1 can cream of mushroom or
1/2 c. mayonnaise
1 small onion, chopped
1 can water chestnuts, sliced
1/2 c. diced celery
1/2 c. cashew nuts, sliced
1 Tbsp. lemon juice
salt and pepper
Put in casserole and refrigerate overnight. Sprinkle
crushed potato chips on top and bake at 350 degrees for 30 minutes.
Serves 8 to 10.
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