Hot Chicken Salad
9 ingredients
5 steps
Ingredients
- 1 can cream of chicken soup (can substitute mushroom)
- 1 1/2 c. cooked, diced chicken
- 1 c. cooked instant rice in stock
- 1/2 c. mayonnaise
- 1/4 c. diced celery
- 1 Tbsp. grated onion
- 2 Tbsp. lemon or orange juice
- 1/2 tsp. salt
- 2 diced, hard-boiled eggs
Directions
-
1Mix all ingredients and place in casserole.
-
2Top with 1 cup of sugar frosted flakes mixed with 2 tablespoons of melted butter or margarine.
-
3Can be mixed the day before and cooked later.
-
4Bake 30 minutes at 375°.
-
5Serves 4 to 6.
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