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 caloriescarbohydrate: 30.8 gcholesterol: 74.6 mgfat: 36 gfiber: 3.5 gprotein: 26.9 gsaturatedFat: 7.3 gservingSize: -sodium: 1052.5 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Hot Chicken Salad III
Directions
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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 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'.
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.