Hot Chicken Salad

Prep takes a while but well worth the wait!! Can use Turkey instead of chicken, great for after thanksgiving leftovers, top with stuffing and add leftover cranberry to mix.

Yield: 12 servings
Community Recipe from

Ingredients

  • 5 cup(s) Chicken - cubed (or turkey)
  • 2 cup(s) celery - diced
  • 2 cup(s) cooked rice
  • 2 cup(s) mayonnaise
  • 2 teaspoon(s) onion - or more to taste
  • 2 teaspoon(s) lemon juice
  • 2 teaspoon(s) salt
  • 2 can(s) water chesnuts - sliced - drained
  • 2 can(s) cream of chicken soup
  • 6 hard-boiled eggs - chopped

Preparation

  1. In 9x13 baking pan combine all ingredients and pat down level into pan. Top with 1 cup Corn Flakes crushed that have been coated with 1 stick of melted butter. or can use already boxed corn flake crumbs but slice butter thin and place on top of crumbs evenly over top of dish.

  2. Bake 35 min at 350 degrees.

November 2011

This recipe is a personal recipe added by Kimpaul and has not been tested or endorsed by MyRecipes.

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