Cooking Recipe Clinton Hot Chicken Salad
Recipe Ingredients
2 c
Chicken, cooked & cubed
2 c
Rice, cooked in chicken brot
1 1/4 c
Mayonnaise
6 tb
Lemon juice
3/4 c
Almonds, slivered
1 c
Cornflakes, crushed
2 c
Celery, cooked & cubed
2 cn
Cream of chicken soup
Onion, chopped
6 x
Eggs, hard-boiled, chopped
1/4 c
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.