Hot Chicken Salad III recipe

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Ingredients

4 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
salt and pepper to taste
1 cup cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) can sliced mushrooms, drained
1 cup chopped celery
⅓ cup chopped onion
⅓ cup sliced almonds
¾ cup mayonnaise
6 slices white bread
1 tablespoon butter, softened

Nutrition Info

551.8 calories
carbohydrate: 30.8 g
cholesterol: 74.6 mg
fat: 36 g
fiber: 3.5 g
protein: 26.9 g
saturatedFat: 7.3 g
servingSize: -
sodium: 1052.5 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise. Mix well and spread mixture into an ungreased 9x13 inch baking dish.

  3. Spread a generous layer of butter or margarine onto one side of each slice of bread, then tear bread into small pieces and place on top of chicken mixture to form a top 'crust'.

  4. Place baking dish on center oven rack and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until crust is crisp and golden and mixture is bubbly around the edges.

Recipe Yield

6 servings

Recipe Note

This dish is more like a casserole than a salad, but still delicious! It's got mushrooms, celery, rice, and almonds, to name a few. Enjoy.

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