Glenfield Plantation Bed and Breakfast

Recipe

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.

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