Baked Chicken Salad Recipe
Servings: 1
Ingredients
- 2 x cooked chicken breasts cubed
- 3/4 c. mayonnaise
- 1 c. cooked rice
- 1 can Cream of Chicken soup
- 1 c. celery minced fine
- 1 Tbsp. lemon juice
- 1/2 tsp salt
- 3 x hard boiled Large eggs sliced
- 1 can water chestnuts liquid removed and sliced Topping:
- 1 c. corn flakes
- 1 c. slivered almonds
- 1 stk butter or possibly margarine
Directions
- Combine all ingredients in casserole. Top with 1 c. corn flake crumbs sauteed with 1 c. slivered almonds in 1 stick butter over moderate heat. Bake at 350 degrees for 25 min.
- This can be made in advance and top with crumbs and almonds just before baking.
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