Crunchy Hot Chicken Salad recipe

4.7190

Ingredients:

3 cups diced chicken, cooked

1 cup finely chopped celery

2 teaspoons chopped onions

1/2 cup sliced almonds

1 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 of water

2 eggs

crushed potato chips

3/4 cup shredded cheddar cheese

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.

Serves: 6 to 8