The Recipe Bank

Just another WordPress.com weblog

Crunchy Hot Chicken Salad

Crunchy Hot Chicken Salad

  • 3 cups diced chicken, cooked
  • 1 cup finely chopped celery
  • 2 teaspoons chopped onions
  • 1/2 cup sliced almonds
  • 1 can cream of chicken soup
  • 1 1/2 cup cooked rice
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup mayonnaise
  • 1/4 cup of water
  • 2 eggs
  • 1 cup crushed potato chips
  • 3/4 cup shredded cheddar cheese

Directions:

Combine chicken, celery, onions, almonds, cooked rice, lemon juice, salt and pepper. Mix well and set aside. Combine mayonnaise and water. Beat with a whisk until smooth; pour over chicken mix and stir well.

Add two eggs and toss gently. Spoon into greased 2-quart casserole dish (shallow dish); cover and refrigerate for 8 hours.


Bake at 450 degrees for 10 to 15 minutes and sprinkle with crushed potato chips and cheese. Bake 5 more minutes.


This recipe for Crunchy Hot Chicken Salad serves/makes 6

No comments yet»

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: