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Crunchy Hot Chicken Salad




Source of Recipe


Internet


List of Ingredients




Serves 6 to 8

3 cups diced chicken, cooked
1 cup finely chopped celery
2 teaspoons chopped onions
1/2 cup sliced almonds
1 can cream of chicken soup
1 1/2 cups cooked rice
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup mayonnaise
1/4 cup water
2 eggs
crushed potato chips
3/4 cup shredded cheddar cheese

Combine chicken, celery, onions, almonds, cream of chicken soup, cooked rice, lemon juice, salt and pepper. Mix well and set aside.
Combine mayonnaise and water. Beat with a whisk until smooth. Pour over chicken mix and stir well.
Add two eggs and toss gently.
Spoon into greased 2-quart, shallow casserole dish. Cover and refrigerate for 8 hours.
Bake at 450 degrees for 10 to 15 minutes and sprinkle with crushed potato chips and cheese.
Bake 5 more minutes.


Recipe