HOT CHICKEN SALAD|
2 c. cooked chicken, cut in
2 cans cream of chicken soup
2 c. cooked rice
1/2 small onion, diced
2 c. celery, diced
5 hard-boiled eggs, cut up
1 tsp. salt
1 c. mayonnaise
3/4 c. shaved almonds
2 tsp. lemon juice
Mix all ingredients together and place in 9 x 13-inch
baking dish. Fifteen minutes before done, sprinkle with
crushed cornflakes. Bake at 375 degrees for 45 minutes or until done.
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