Hot Chicken Salad

Submitted by: Anita Martin

Makes: 6-8 servings

  • 2 c. cooked rice (meaning after if is cooked it measures 2 cups!)
  • 2 c. diced, cooked chicken
  • 4 hard boiled eggs, chopped
  • 1/2 med. onion, chopped into small pieces
  • 2 T. lemon juice (fresh or from the bottle)
  • 1 t. salt
  • 1-1/2 c. celery, diced
  • 1 small can water chestnuts, chopped
  • 1 c. mayonnaise
  • 1 (10-3/4 oz) can cream of mushroom soup
  • 1 c. grated cheese (I usually use colby or mild cheddar cheese)

Saute onion and celery in a small amount of oil. Add rest of the ingredients and mix together. Spread in a greased, 9x13-in. baking dish or pan. For the topping, break 1 c. of potato chips into small pieces and put on top of casserole. Bake for about 25 minutes at 350ºF until bubbly.


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