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Hot Chicken Salad
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• 2 c. chicken, cooked and cubed
• 1 can (10 3/4 oz.) cream mushroom soup
• 1 c. celery , cut up
• 2 tsp. chopped onion
• 3/4 c. mayonnaise
• 2 hard boiled eggs, chopped
• 3/4 c. chicken broth
• 1 1/2 c. cooked rice (1/2 c. raw)
• 1 T. lemon juice
• 1 1/2 crushed potato chips
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Mix chicken, celery, onion, eggs and rice. Stir in cream of chicken soup, mayonnaise, chicken broth and lemon juice. Pour into 9 by 13 inch pan. Top with crushed potato chips. Bake at 350 degrees for 30 minutes.
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Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes.
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Kearney, NE 68847
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800-445-6621
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