This recipe is one of the first ones I got when I got married. I tasted it at a church meeting, and although I'm not too big on casserole-type dishes, this HOT CHICKEN SALAD has always been a favorite of mine and my family. I have used either a whole stewed chicken or 4-5 chicken breasts, cubed. It is simply scrumptious! I hope you give it a try!
HOT CHICKEN SALAD
2 1/2 cups chicken, cooked and cubed
2 cups celery, steamed
1 1/2 cup rice, cooked
2 eggs, boiled, peeled and chopped
1 4-oz. pkg slivered almonds
1 can cream of chicken soup
3/4 cup MAYONNAISE (not salad dressing)
1/4 cup chicken broth
1 teaspoon onion salt
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients together. Bake at 350 degrees in a casserole dish for 35-40 minutes.
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