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Hot Chicken Salad

Hot Chicken Salad

45 Min(s)
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1 serving
Original recipe yields 1 serving
1 cup chopped celery
1 Tbsp butter
2 cups cut-up chicken
1 cup cooked rice
1 can (10-oz.) cream of chicken soup
1 tsp minced onion
1 tsp lemon juice
1 tsp salt
3/4 cup mayonnaise
1/2 cup sliced water chestnuts
1 cup crushed cornflakes
1/2 cup sliced almonds
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Let's Make It
1
Saute celery in butter. Mix remaining ingredients, except cornflakes and almonds, with celery.
2
Place in greased casserole. Sprinkle cornflakes and almonds over top.
3
Bake at 350 degrees F for 30 minutes.
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