"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hot Chicken Salad Casserole Recipe

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

Contributor:  
Contributor:  
Rachael Evey, MERC Department
Added: Friday, September 26, 2008

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
cup sliced almonds
1 tbsp. lemon juice
cup water
2 cup cooked rice
1 can cream of chicken soup
tsp. salt
tsp. pepper
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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