"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Tuesday, April 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 C. cooked rice
1 C. cooked, diced chicken
1 C. chopped celery
1 Can cream of chicken soup, undiluted
1/4 C. mayo
1/4 C. sliced almonds or water chestnuts
2 T choped onion
Crushed cornflake crumbs
Butter

Directions:
Directions:
In an 8 inch square baking dish, combine all ingredients except cornflake crumbs. Top with crushed cornflakes and dot with butter. Bake at 350 for 45 minutes.

Note: If you don't have cornflakes, you can substitute crushed Ritz crackers for topping.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Makes a nice luncheon for entertaining or when you have company staying with you. Good way to use up a small amount of leftover chicken.

 

 

 

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