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Hot Chicken Salad

45 Min(s)
What You Need
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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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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