Glenfield Plantation Bed and Breakfast

Crunchy Hot Chicken Salad: Salad

Servings: 8

Prep time:30 minutes

Ingredients:

• 

  3 cups diced chicken, cooked

• 

  1 cup finely chopped celery

• 

  2 teaspoon chopped onions

• 

  1/2 cup sliced almonds

• 

  3/4 can cream of chicken soup

• 

  1 1/2 cups cooked rice

• 

  1 tablespoon lemon juice

• 

  1/2 teaspoon salt

• 

  1/4 teaspoon pepper

• 

  3/4 cup mayonnaise

• 

  1/4 cup water

• 

  2 eggs

• 

  crushed potato chips

• 

  3/4 cup shredded cheddar cheese

Step 1:

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.