Hot Chicken Salad

Leila Rockwell

By
@leilaroc

I love this salad as is served hot and has a great flavor. A very dear friend brought a dish of this to us and gave me the recipe, so we have had it several times and enjoy it every time.


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Comments:

Serves:

6-8

Prep:

1 Hr

Cook:

25 Min

Method:

Bake

Ingredients

3 c
chicken- -cooked and diced
1 c
wild rice, cooked
2 tsp
lemon juice
1 tsp
salt
3
eggs, hard boiled --chopped
3/4 c
mayonnaise
1 small
jar of pimentoes--chopped
1 can(s)
water chestnuts--sliced--cut in half
2 c
celery, chopped small
1/2 c
green onions--sliced
1 can(s)
cream of chicken soup--undiluted

TOPPING

2/3 c
almonds--sliced
1 c
chedder cheese---grated (i use sharp)
1/2 c
corn flakes---crushed
all generous measurments

Directions Step-By-Step

1
Mix first 10 ingredients together. Pour undiluted soup over all and stir until thoroughly mixed.
2
Pour into a greased 9x13 baking dish.
Cover and refrigerate overnight.
3
Mix topping together, sprinkle over top and bake at 400* 20-25 Min. Lower heat if you think it isn't hot enough and cook a little longer.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American