Hot Chicken Salad
Ingredients
Ingredients:
- 2 ½ c. cooked chicken, diced
- 1 c. diced celery
- 1 c. canned or fresh mushrooms
- 1 tsp. minced onion
- 1 tsp. lemon juice
- ½ tsp. crushed rosemary
- ¼ tsp. pepper
- 1, 8-oz. can sliced water chestnuts (drained)
- 2 c. cooked rice
- 3/4 c. mayo
- 1, 10-oz. can cream of chicken soup
Instructions
Directions:
- Blend mayo, soup, lemon juice and spices.
- Then add the rest of the ingredients.
- Mix all together and place in buttered 9x13 casserole.
- Cover & refrigerate overnight.
- Set out 1 hour before baking.
- (optional) Top with 3 T. butter, ½ c. Frosted Flakes and ½ c. slivered almonds.
- Bake at 350° for 30-40 minutes.
To complete your meal, consider serving Poke & Pour Jell-O Cake. We used with lime Jell-o for our Greens Things Tea Party. We also made mosaic Jell-O. (Perhaps I should’ve talked with KRAFT about a sponsorship. J I will say that KRAFT helps keep meal prep simple, and simplicity is key when cooking with 10, fourth graders!)