Thursday, March 12, 2009

Hot Chicken Salad

This is an oldie but goodie recipe of ours. Sarah and I have made this for along time. It is always a family pleaser. -Kristin

1 c. chopped celery
1 T. butter
2 c. diced, cooked chicken
1 c. cooked rice
1 can cream of chicken soup
1 t. dried minced onion
1 t. salt
3/4 c. mayonnaise
1/2 c. sliced water chestnuts

1 T. butter
1 1/2 c. crushed cornflakes
1/2 c. slivered or sliced almonds
  • Saute celery in butter.
  • Mix in remaining ingredients, except the cornflakes and almonds.
  • Place in a greased casserole dish.
  • In a saucepan melt 1 T. butter and add the crushed cornflakes and toast for about a minute. 
  • Sprinkle cornflakes and almonds on top of the chicken mixture.
  • Bake at 350 for 30 minutes.

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