Hot Chicken Salad Recipe

Hot Chicken Salad Notes

Whenever we have a pot luck lunch at work, I am expected to bring this salad because it is everyone's favorite.

Ingredients

• 1 1/2 cup cooked diced chicken
• 1 cup cooked rice
• 1 cup diced celery
• 3 hard boiled eggs, sliced
• 2 teaspoon thinly sliced green onion
• 2 1/2 tablespoons diced green peppers
• 1 can Cream of Chicken soup
• 3/4 cup Miracle Whip
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/3 cup slivered almonds
• Topping :
• buttered bread crumbs

Serves / Yields

6

Preparation Instructions

Combine all ingredients except buttered bread crumbs and spoon into shallow buttered baking dish. Top with buttered bread crumbs. Bake at 350 until golden brown (about 20 minutes).

Helpful Hints

If you simmer the chicken instead of boiling it, the chicken will be more tender and juicy. High heat causes the protein strands in the chicken to shorten and become tough. Cooking it at a lower temperature doesn't make the strands shorten so it stays more tender and juicy.

Credit

This recipe was provided by Beth Clark from Orem.

Cuisines, Courses and Ingredients

• American, Main Dish, Poultry, Rice, Salad, Side Dish, Vegetable

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