Hot Chicken Salad Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 1 teaspoon lemon juice
- topping:
- 2 cups cooked rice
- 3/4 cup mayonnaise
- 1 cup diced celery
- 1/2 cup slivered almonds
- 1/2 teaspoon dried rosemary crushed
- 1 cup sliced fresh mushrooms
- 1 tablespoon finely chopped onion
- 1 can (8 ounces) sliced water chestnuts drained
- 1 can (10-3/4 ounces) condensed cream of chicken soup undiluted
- 2-1/2 cups diced cooked chicken
- 1/2 cup cornflake crumbs
- Carbohydrate 28.9675005721486 g
- Cholesterol 25.7515625154167 mg
- Fat 20.3270885495107 g
- Fiber 1.89704477584204 g
- Protein 4.62071885216773 g
- Saturated Fat 5.54509408677506 g
- Serving Size 1 1 serving (157g)
- Sodium 296.9895084321 mg
- Sugar 27.0704557963065 g
- Trans Fat 9.0686435545753 g
- Calories 315 calories
Directions In a large bowl, combine the first nine ingredients. In a small bowl, combine mayonnaise and soup. Pour over chicken mixture; stir gently to coat. Spoon into a greased 2-qt. baking dish. In a small skillet, melt butter. Add cornflakes and almonds; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350degrees for 30-35 minutes or until heated through. Yield: 6 servings. Originally published as Hot Chicken Salad in Country Woman September/October 1991, p29 Nutritional Facts Diabetic Exchanges: One serving (without topping) equals 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat; also, 272 calories, 522 mg sodium, 40 mg cholesterol, 29 gm carbohydrate, 21 gm protein, 12 gm fat. Print Add to Recipe Box Email a Friend
