"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Chicken Salad Recipe

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

Contributor:  
Contributor:  
Vicki Calder Parker
Added: Sunday, June 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. cooked chicken, cut into bite-sized pieces
2 c. cooked rice
3/4 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. salt
2 c. chopped celery
1 c. (2 small cans) water chestnuts, chopped
1 10 3/4 oz. can cream of chicken soup
3 hard boiled eggs, chopped
1 c. corn flakes, coarsely crushed
1/2 c. sliced almonds
melted butter

Directions:
Directions:
Mix chicken, rice, mayonnaise, lemon juice, salt, celery, water chestnuts, cream of chicken soup, and eggs together. Place in a greased casserole dish. Mix together the crushed corn flakes, sliced almonds, and enough melted butter to coat. Sprinkle on top of casserole. Bake at 300 degrees for 30 minutes. Good served hot or cold.

 

 

 

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