Hot Chicken Salad (Dgsv43a)

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	Cooked chicken - diced
1 cup	110g / 3.9oz	Celery - diced
1 cup	237ml	Fresh mushrooms - sliced
1 tablespoon	15ml	Onion - minced
1 teaspoon	5ml	Lemon juice
1/2 teaspoon	2.5ml	Rosemary - crushed
1/4 teaspoon	1.3ml	Pepper
8 oz	227g	Water chestnuts; drain - slice
1 cup	160g / 5.6oz	Rice - cooked
3/4 cup	177ml	Mayonnaise
1		Cream of chicken soup - undiluted
3 tablespoons	45ml	Margarine
1/2 cup	31g / 1.1oz	Cornflake crumbs
1/2 cup	46g / 1.6oz	Almonds - slivered

Recipe Instructions

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 350F for 30 minutes.

Source:
Barbara Tropp, The Modern Art of Chinese Cooking

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