Clinton Hot Chicken Salad Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Chicken, cooked & cubed
2 cup: Rice, cooked in chicken brot
1 1/4 cup: Mayonnaise,
6 tbsp: Lemon juice,
3/4 cup: Almonds, slivered
1 cup: Cornflakes, crushed
2 cup: Celery, cooked & cubed
2 can: Cream of chicken soup,
Onion, chopped
Eggs, hard-boiled, chopped
1/4 cup: Butter, melted
Directions:
Prepare chicken, celery, and rice. Combine cream of chicken soup,
mayo., onion, lemon juice, and chopped eggs. Add first three
ingredients and mix well. Place in casserole for baking.
Heat almonds in melted butter and pour on top of cassrole. Top with
cornflakes. Bake at 350 for 45 minutes.
Source from luhu.jp
mayo., onion, lemon juice, and chopped eggs. Add first three
ingredients and mix well. Place in casserole for baking.
Heat almonds in melted butter and pour on top of cassrole. Top with
cornflakes. Bake at 350 for 45 minutes.
Source from luhu.jp