HOT CHICKEN SALAD 
2 c. cooked, diced chicken or turkey
1 c. cooked rice
1 c. diced celery
1 c. sliced mushrooms, fresh or canned
1 can sliced water chestnuts
1/2 c. almonds, slivered
1/4 c. chopped onion
3/4 c. mayonnaise
1 tsp. lemon juice
1 can cream of chicken soup
1 tsp. salt
4 tbsp. butter, melted
1 c. corn flakes or other unsweetened cereal

Combine all of above in greased casserole, except butter and corn flakes, which you mix together and spoon on top. Bake for 35 minutes at 350 F. or until hot throughout. Makes 6 - 1 cup servings.

 

Recipe Index