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:

  1. Blend mayo, soup, lemon juice and spices.
  2. Then add the rest of the ingredients.
  3. Mix all together and place in buttered 9x13 casserole.
  4. Cover & refrigerate overnight.
  5. Set out 1 hour before baking.
  6. (optional) Top with 3 T. butter, ½ c. Frosted Flakes and ½ c. slivered almonds.
  7. 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!)


Notes

Photo Source: Paula Deen

Serves: 6-8