Hot Chicken Salad

2 chickens or 4 whole chicken breasts, cooked
3 hard boiled eggs, sliced
1/2 - 10 3/4 ounce can cream of chicken soup
2 cups chopped celery
1 cup mayonnaise
1 cup sour cream
1 - 8 ounce can water chestnuts, drained and sliced
1 - 4 ounce can mushroom pieces, drained
1/2 cup slivered almonds
2 Tablespoons minced onion
2 Tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese
1 - 3 1/2 ounce can fried onion rings, crushed

Skin and bone chicken. Cut in 1 inch pieces. Mix chicken with remaining ingredients except cheese and onion rings. Pour into a greased 13 X 9 inch pan. Top with cheese and bake at 350 degrees for 30 minutes. Sprinkle onions over top and bake 15 minutes longer. Makes 12 servings.

Go back to Cindy's Recipes

Get your Free Home Pages at Geocities