Hot Chicken Salad

Hot Chicken Salad doesn’t sound as appetizing as chicken and rice casserole, which is how I think of this recipe. This is my comfort dinner. It’s quick, easy and very yummy! Ummm,Β  what it’s not is lo-cal. Just giving you fair warning. πŸ™‚

Hot Chicken Salad (for 13 x 9 pan)

Combine in large bowl:

  • 2 cups diced celery
  • 1/2 cup diced green onion
  • 2 12.5 ounce cans of chicken, drained
  • 3 and 1/2 cups cooked white rice
  • 2 cans Cream of Chicken soup
  • 1 and 1/2 cups mayonaise
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper

Mix together and spread in 9 x 13 pan. Top with cheddar cheese and slivered almonds. Bake at 450 degrees for 15 minutes.

Enjoy!

 

 

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9 responses to “Hot Chicken Salad

  1. Laurie brought this casserole down for our family and it is absolutely delicious. I managed to freeze a couple of serving and it freezes really well. I need to make up a batch to have when unexpected company drops in.

    • You’re the one who talked me into putting it on the blog. It’s a great meal for company. Mark and I help out at a local meals program and it gets rave reviews there, too. πŸ™‚

  2. Yummy!

  3. Must try this out. Sounds delicious and simple – a bit like me. ha ha :))

  4. SOnds similar to mine. I add crushed potato chips to the top of mine. YUM

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