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Crunchy Hot Chicken Salad

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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

Details

Servings 6

Preparation

Step 1

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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