Hot Chicken Salad
By
Leila Rockwell
@leilaroc
1
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.
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
- 2/3 c
- almonds--sliced
- 1 c
- chedder cheese---grated (i use sharp)
- 1/2 c
- corn flakes---crushed
- all generous measurments
TOPPING
Step-By-Step
1Mix first 10 ingredients together. Pour undiluted soup over all and stir until thoroughly mixed.
2Pour into a greased 9x13 baking dish.
Cover and refrigerate overnight.
Cover and refrigerate overnight.
3Mix 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.
