Tuesday, March 30, 2010

Hot Chicken Salad

This recipe comes from my great grandma and it has always been one of my favorites. I'm not sure why it's called a salad because it's more of a casserole, but either way it's really good. It has a nice mild flavor (if you leave out the green pepper like I do) and can be made in advance so it's a great dish if you are short on time and want to prepare it the day before. This recipe feeds ten but the original actually fed 50 so you can multiply the ingredients if you want to make this for a larger crowd.


Hot Chicken Salad
  • 2 cups cooked, diced chicken
  • 3 hard boiled eggs, sliced
  • 1 1/2 cups cooked rice
  • 1 cup mayonnaise
  • 1 1/2 cans cream of chicken soup
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 2 tablespoons minced green onions
  • 1 1/2 cups celery, diced
  • 1/4 cup diced green pepper (optional)
  • 1/4 cup diced pimento (optional)
  • 1/2 cup roasted almonds (optional)
mix all ingredients together and spoon into a casserole dish. bake at 350 degrees for 30 minutes or until bubbly and slightly golden brown. this may be mixed a day ahead and stored in the refrigerator.

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