Crunchy Hot Chicken Salad

Salad
Temps de cuisson: 30 minutes
Portions: 8

Ingrédients

  • 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

  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.

Glenfield Plantation Historic Bed and Breakfast

Détails

  • Prix par nuit $95 - $275
  • Avis (5) 4,7
  • Chambres 4

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