This Hot Chicken Salad recipe is a relatively new form of salad and is enjoying great popularity around the world. Make this one the night before you need a quick, hot dish, or one that your family can heat up without you. Submitted by Jennie Kelly
Ingredients
- 3 cups diced chicken, cooked
- 1 cup finely chopped celery
- 2 tsps chopped onions
- 1/2 cup sliced almonds
- 1 can cream of chicken soup
- 1 1/2 cups cooked rice
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup mayonnaise
- 1/4 cup water
- 2 eggs
- crushed potato chips (Crisps)
- 3/4 cup shredded cheddar cheese
- Lettuce of choice
Instructions
Combine chicken, celery, onions, almonds, cream of chicken soup, 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 mixture and stir well.
Add two eggs and toss gently.
Spoon into greased 2-quart, shallow casserole dish. Cover and refrigerate for 8 hours. Bake at 450F (200 C) for 10 to 15 minutes.
Sprinkle with crushed potato chips and cheese.
Bake 5 more minutes.
Serve hot with fresh lettuce.
