Hot Chicken Salad 2 1/2 cups diced cooked chicken
2 cups cooked rice 1 can (8 ounces) sliced water chestnuts, drained 1 cup diced celery 1 cup sliced fresh mushrooms 1 tablespoon finely chopped onion 1 teaspoon lemon juice 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon pepper 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted 3/4 cup mayonnaise Topping: 3 tablespoons butter or margarine 1/2 cup cornflake crumbs 1/2 cup slivered almonds In a large bowl, combine chicken, rice, water chestnuts, celery, mushrooms, onion, lemon juice, rosemary and pepper. Blend soup and mayonnaise; toss with chicken mixture. Spoon into a greased 2 quart baking dish. Melt butter; toss with crumbs and almonds. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 30 minutes. Makes 6 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
