Crunchy Hot Chicken Salad
By á-170456
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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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