Crunchy Hot Chicken Salad

Crunchy Hot Chicken Salad
Crunchy Hot Chicken Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    cups diced cooked chicken

  • 1

    cup finely-chopped celery

  • 2

    teaspoons chopped onions

  • 1/2

    cup sliced almonds

  • 1

    can cream of chicken soup

  • 1 1/2

    cups cooked rice

  • 1

    tablespoon lemon juice

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 3/4

    cup mayonnaise

  • 1/4

    cup water

  • 2

    eggs

  • Crushed potato chips as needed

  • 3/4

    cup shredded cheddar cheese

Directions

Combine chicken, celery, onions, almonds, cooked rice, lemon juice, salt and pepper. Mix well and set aside. Combine mayonnaise and water. Beat with a whisk until smooth; pour over chicken mix and stir well. Add two eggs and toss gently. Spoon into greased 2-quart casserole dish (shallow dish); cover and refrigerate for 8 hours. Bake at 450 degrees for 10 to 15 minutes and sprinkle with crushed potato chips and cheese. Bake 5 more minutes. This recipe yields 6 to 8 servings.

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