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Hot Chicken Salad


  • 2 cups diced cooked chicken
  • 1 cup cooked rice
  • 1 can cream of mushroom soup, undiluted
  • 1 tsp. fresh minced onion
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  • 1 cup chopped celery
  • 1 tsp. fresh lemon juice
  • 3/4 cup mayonnaise
  • 1 tsp. salt
  • 1/2 cup sliced water chestnuts
  • 1/2 cup crushed corn flakes
  • 1/2 cup sliced almonds


Saute the celery a few minutes. Mix all ingredients except the last two (corn flakes and almonds). Pour in casserole dish which has been sprayed with non-stick cooking spray. Sprinkle with corn flakes and almonds over top. Bake at 350 degrees F for 25-30 minutes. Can be made ahead but add corn flakes and almonds just before ready to bake. Increase baking time to 45-60 minutes. Double recipe for 9x13 inch dish.

By Robin from Washington, Ia


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