Clinton Hot Chicken Salad Recipe
Servings: 12
Ingredients
- 2 c. Chicken, cooked & cubed
- 2 c. Rice, cooked in chicken brot
- 1 1/4 c. Mayonnaise
- 6 Tbsp. Lemon juice
- 3/4 c. Almonds, slivered
- 1 c. Cornflakes, crushed
- 2 c. Celery, cooked & cubed
- 2 can Cream of chicken soup Onion, minced
- 6 x Large eggs, hard-boiled, minced
- 1/4 c. Butter, melted
Directions
- Prepare chicken, celery, and rice. Combine cream of chicken soup, mayo., onion, lemon juice, and minced Large eggs. Add in first three ingredients and mix well. Place in casserole for baking.
- Heat almonds in melted butter and pour on top of cassrole. Top with cornflakes. Bake at 350 for 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 12 servings | |
| Calories 361 | |
| Calories from Fat 275 | 76% |
| Total Fat 31.13g | 39% |
| Saturated Fat 7.16g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 236mg | 10% |
| Potassium 168mg | 5% |
| Total Carbs 11.4g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.99g | 1% |
| Protein 9.7g | 16% |
