Hot Chicken Salad (dgsv43a) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Cooked chicken, diced
1 cup: Celery, diced
1 cup: Fresh mushrooms, sliced
1 tbsp: Onion, minced
1 tsp: Lemon juice,
1/2 tsp: Rosemary, crushed
1/4 tsp: Pepper,
8 ounce: Water chestnuts, drain,slice
1 cup: Rice, cooked
3/4 cup: Mayonnaise,
1 can: Cream of chicken soup, undil
3 tbsp: Margarine,
1/2 cup: Cornflake crumbs,
1/2 cup: Almonds, slivered
Directions:
In a large bowl, combine chicken, celery, mushrooms, onions, lemon
juice, spices, water chestnuts and rice. Blend mayonnaise and soup;
toss with chicken mixture. Spoon into a 2 qt. casserole. In a
skillet, melt butter and combine with the cornflakes and almonds.
Cook until lightly browned. Top casserole with crumb mixture. Bake at
350F for 30 minutes. One serving (of 6) = @ 270 calories. This is a
recipe of Michelle Wise, Spring Mills, Penn., reformated and brought
to you by Judy Lausch DGSV43A. A great luncheon dish.
Source from luhu.jp
juice, spices, water chestnuts and rice. Blend mayonnaise and soup;
toss with chicken mixture. Spoon into a 2 qt. casserole. In a
skillet, melt butter and combine with the cornflakes and almonds.
Cook until lightly browned. Top casserole with crumb mixture. Bake at
350F for 30 minutes. One serving (of 6) = @ 270 calories. This is a
recipe of Michelle Wise, Spring Mills, Penn., reformated and brought
to you by Judy Lausch DGSV43A. A great luncheon dish.
Source from luhu.jp