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Crunchy Hot Chicken Salad
Hazel Smith's Hot Dish Recipe of the Week
Hot Dish
Hot Dish
Crunchy Hot Chicken Salad

3 cups chicken cooked and diced
1 cup finely chopped celery
2 tablespoons finely chopped onion
½ cup sliced almonds
1 can cream of chicken soup
1½ cups cooked rice
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon pepper

Combine above ingredients and set aside.

¾ cup mayonnaise
¼ cup hot water
3 boiled eggs, sliced
2 cups crushed potato chips
¾ cup shredded sharp cheddar cheese

Combine mayonnaise and water. Pour over chicken mixture. Add eggs and toss. Pour into a sprayed 9x13 casserole. Refrigerate 8 hours or overnight.

Bake at 450° for 15 minutes. Sprinkle with cheese and chips. Heat 5 more minutes. Serve.
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