HOT CHICKEN SALAD 
2 c. cooked and coarsely cut chicken
2 c. chopped celery
1/2 tsp. salt
1/2 c. sliced, toasted almonds
2 tsp. grated onion
1 c. chopped ripe olives
3 tbsp. lemon juice
1 c. sliced water chestnuts
1 c. mayonnaise
1 c. crushed corn flakes
1/2 c. grated cheddar cheese

Preheat oven to 400 degrees. Mix everything except last 2 ingredients (flakes and cheese). Top with last 2 ingredients. Spread in baking dish. The mixture should not be too deep. Bake 10-15 minutes.

SUBSTITUTIONS:

The clean, sliced root end of bunch of celery for water chestnuts.

Diet mayonnaise for regular mayonnaise.

Crushed potato chips for corn flakes.

 

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