HOT CHICKEN SALAD
Carol Sherer
Preheat oven to 350°.
ingredients
- 4 c. chopped, cooked chicken breasts
- 2 c. chopped celery
- 1 c. toasted slivered almonds
- 1 can sliced water chestnuts (cut in half)
- 3/4 c. chopped onion
- 1 c. cooked rice
- 2 c. shredded cheddar cheese
- 1 can cream of chicken soup
- 1 c. lite Miracle Whip
- 1/2 t. salt
- 1/2 t. pepper
- 6 T. lemon juice
directions
- 1
Combine all ingredients.
- 2
Place in 3 qt. baking dish or 2 - 1 1/2 qt. baking dishes.
- 3
Bake at 350° for 50 minutes.
notes
This recipe is originally from Jane Hibbs.
Source: Pam Rhodes
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