Page 148 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Hot Chicken Salad

Submitted By Rebecca DeSoto Swofford

Ingredients:

Serves 24
6 cups diced cooked chicken
2 cups uncooked minute rice
2 cups sliced water chestnuts (drained and sliced in
half)
2 cups sliced mushrooms
2 cups sliced celery
2 small onions, finely chopped
1 cup chicken broth
1½ cups mayonnaise
2 cans cream of chicken soup
2 Tbsp lemon juice

Topping:

1 stick butter
2 cups corn flake crumbs
1 cup sliced almonds

In large bowl, combine chicken, rice, water
chestnuts, mushrooms, celery, and onion. In a small
bowl, combine chicken broth, mayonnaise, cream of
chicken soup, and lemon juice and gently fold into
first mixture.

Spoon into 2 lightly buttered 9X13 baking dishes.
For topping, melt butter in saucepan; add corn flake
crumbs and almonds. Mix and spoon over
casserole. Bake in 350°F oven about 45 minutes, or
longer, until nicely browned.

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