Crunchy Hot Chicken Salad
Total preparation time: 30 minutes
Serves: 8Ingredients:
- 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
Steps:
- 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.