Hot Chicken Salad Casserole

I know, the name isn’t good.  But it’s my Gram’s recipe, and I love it, and that’s what she called it! I don’t make this much anymore, given the half-vegetarian household, but it’s definitely a treat when I go home.

2-3 c. diced cooked chicken
1 can cream of chicken soup
1 c. diced celery
3/4 c. mayonnaise
1 c. cooked rice
1 t. grated onion
1 T. lemon juice
1 can water chestnuts
1/2 t. salt
3 hard boiled eggs

Mix all together, place in greased casserole dish (shallow).

Cover with topping:
1 stick butter
1 c. cornflake crumbs
1/3 c. sliced almonds

Melt butter, add cornflake crumbs and almonds, and stir until evenly buttered. Put on top of casserole.

Bake at 350° for 25 min. covered and 5 min. uncovered.

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