Anita's Hot Chicken Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups cooked chicken breast, diced (turkey works, too!)
2 cups (more or less) celery, diced
1/2 cup slivered almonds
2 Tbsp. lemon juice
1 cup Kraft mayonnaise (NOT Miracle Whip)
1/2 cup diced onion
1 can cream of chicken soup
1 cmall container chopped pimentos
1 cup prepared Minute Rice
1 to 2 cups shredded cheddar cheese
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Directions: |
Directions:Preheat oven to 350º.
Mix onion and lemon juice with mayo and combine with remaining ingredients, holding out some of the cheese for the topping. Put in large greased casserole dish (1.5 to 2 quart casserole). Top casserole with reserved cheese and to with 3/4 cup crushed potato chips if you want.
Bake for 20-25 minutes or until it starts to bubble and lightly brown on top. |
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Number Of
Servings: |
Number Of
Servings:6 (or 4, depending on hunger) |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I hardly even look at the recipe anymore. I will confess that when I don't have canned pimentos, I will use diced red bell pepper, and sometimes I substitute green onion for "regular" onion. But it's best not to mess with success (but double the recipe and you can eat leftovers all week!)
time-saving tip: if you get Chinese takeout and they give you the little cartons of steamed rice, stick them in the freezer and you've got rice, ready to go, for the casserole. Just thaw them out and crumble them.
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