Hot Chicken Salad 3 Recipe

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Hot Chicken Salad 3 Ingredients

2 1/2 cup cooked chicken, diced
1 cup celery, diced
1 cup fresh mushrooms, sliced
1 tbsp onion, minced
1 tsp lemon juice
1/2 tsp rosemary, crushed
1/4 tsp pepper
8 oz water chestnuts, drain,slice
1 cup rice, cooked
3/4 cup mayonnaise
1 can cream of chicken soup, undil
3 tbsp margarine
1/2 cup cornflake crumbs
1/2 cup almonds, slivered

A Recipe for
Hot Chicken Salad 3

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Hot Chicken Salad 3 Recipe
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This is a recipe for Hot Chicken Salad 3 from the recipe cookbook of Recipes-to-go (Meal)

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Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

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Hot Chicken Salad 3

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Hot Chicken Salad 3 Directions

In a large bowl, combine chicken, celery, mushrooms, onions, lemon
juice, spices, water chestnuts and rice. Blend mayonnaise and soup;
toss with chicken mixture. Spoon into a 2 qt. casserole. In a
skillet, melt butter and combine with the cornflakes and almonds.
Cook until lightly browned. Top casserole with crumb mixture. Bake at
350F for 30 minutes. One serving (of 6) = @ 270 calories. This is a
recipe of Michelle Wise, Spring Mills, Penn., reformated and brought
to you by Judy Lausch DGSV43A. A great luncheon dish.

Serves: 6

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Hot Chicken Salad 3 Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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