Hot Chicken Salad

prep time:: 30 min

Serving size: 6

ingredients

2 1/2 C diced cooked chicken
1 C diced celery
1 C sliced fresh mushrooms
1 tbsp minced onion
1 tsp lemon juice
1/2 tsp crushed rosemary (or about 2 teaspoons cho
1/2 tsp pepper
1 8 oz can sliced water chestnuts
2 C cooked rice
3/4 C mayonnaise
1 10 3/4 oz can cream of chicken soup, condensed
Topping
3 tbsp butter
1/2 C cornflake crumbs
1/2 C slivered almonds

directions

Combine first nine ingredients in a 2 12 quart casserole. Blend mayonnaise and soup. toss with chicken mixture. Soon into a greased 2 quart casserole.

In a skillet, melt butter and combine with cornflakes and almonds. Top casserole with crumb mixture. Bake at 350 degree for 30 minutes.

Source: “Jean Meyer” Start to Finish Time: “1:00”

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Per Serving (excluding unknown items): 480 Calories; 39g Fat (69.6% calories from fat); 7g Protein; 31g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 713mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat.

NOTES : I prefer Miracle Whip to mayo but each to his own. mjm Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Michelle Wise/Country Woman