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"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 Casserole Recipe

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This recipe for Hot Chicken Salad Casserole is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cup cubed, cooked chicken
1 cup sliced celery
2 tsp. finely chopped onion
1 (6 oz.) can water chestnuts, sliced
½ cup sliced almonds
1 tbsp. lemon juice
½ cup water
2 cup cooked rice
1 can cream of chicken soup
½ tsp. salt
¼ tsp. pepper
¾ cup mayonnaise
3 hard-boiled eggs
2 cup crushed potato chips

Directions:
Directions:
In large bowl, combine chicken, celery, onion, water chestnuts, almonds, rice, chicken soup, salt, pepper and lemon juice. Mix mayonnaise with water and add to chicken mixture. Gently stir in sliced eggs. Turn mixture into lightly buttered baking dish. Top with crushed potato chips. Bake at 450 degrees for 15 minutes or until mixture is bubbly.

Number Of Servings:
Number Of Servings:
8

 

 

 

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