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Monday, October 5, 2015

hot chicken salad iii

Ingredients

  • Servings: 6
  • 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
  • 1/3 cup chopped onion
  • 1/3 cup sliced almonds
  • 3/4 cup mayonnaise
  • 6 slices white bread
  • 1 tablespoon butter, softened

Recipe

    Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • 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.
  • spread a generous layer of butter or margarine 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'.
  • 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.

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