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HOT CHICKEN SALAD 2 c. cooked chicken 1 c. cooked rice 2 hard-boiled eggs 1 can cream of mushroom or chicken soup 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. 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. |