Hot Chicken Salad DGSV43A

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Title: Hot Chicken Salad DGSV43A
Categories: Poultry, Main dish
Yield: 6 servings

2 1/2 c Cooked chicken; diced
1 c Fresh mushrooms; sliced
1 t Lemon juice
1/4 t Pepper
1 c Rice; cooked
1 cn Cream of chicken soup; undil
1/2 c Cornflake crumbs
1 c Celery; diced
1 T Onion; minced
1/2 t Rosemary; crushed
8 oz Water chestnuts; drain & sli
3/4 c Mayonnaise
3 T Margarine
1/2 c Almonds; slivered

In a large bowl, combine chicken, celery, mushrooms, onions, lemon
juice, spices, water chestnuts and rice. Blend mayonnaise and soup;
toss with chicken mixture. Spoon into a 2 qt. casserole. In a
skillet, melt butter and combine with the cornflakes and almonds.
Cook until lightly browned. Top casserole with crumb mixture. Bake at
350 degrres for 30 minutes. One serving (of 6) = @ 270 calories. This
is a recipe of Michelle Wise, Spring Mills, Penn., reformated and
brought to you by Judy Lausch DGSV43A. A great luncheon dish.

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