Hot Chicken Chestnut Salad Recipe
Ingredients
2 c. cooked white meat of chicken, cut up
1 c. cooked rice
1 can cream of chicken soup, undiluted
1 t. fresh minced onion
1 c. celery, cut up
1 t. lemon juice
1 t. salt
3/4 c. mayonnaise
1/2 c. sliced water chestnuts
Directions
Saute celery for a few minutes.
Then mix all ingredients and put in a casserole.
Sprinkle 1 cup crushed cornflakes and1/2 cup sliced almonds over the top.
Bake at 350° for 25 to 30 minutes.
Note: Make ahead and bake when ready for use.
Do not add the cornflakes and almonds until dish is ready for the oven.
If salad has been stored, cooking time should increase to about 45 minutes to 1 hour.
Then mix all ingredients and put in a casserole.
Sprinkle 1 cup crushed cornflakes and1/2 cup sliced almonds over the top.
Bake at 350° for 25 to 30 minutes.
Note: Make ahead and bake when ready for use.
Do not add the cornflakes and almonds until dish is ready for the oven.
If salad has been stored, cooking time should increase to about 45 minutes to 1 hour.
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