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Chicken Salad, Hot (M, TNT)
Source: A local newspaper (several years ago)
Serves: 8 to 10

2 cups cooked chicken
2 to 3 stalks celery, cut up
1 medium onion, sauteed
1 10-ounce box frozen peas, defrosted
1 can water chestnuts
1 cup mayonnaise
2 tbsp. lemon juice
1 tsp. salt
1 tsp. pepper
1/3 cup flour
2 cups chicken broth
2 cups rice, cooked
1/4 cup margarine
1/2 cup almonds, sliced

Pre-heat oven to 350°F. Grease a 13"x9"x2" pan.

Combine onion, chicken, celery, and uncooked peas in a large bowl. Stir in mayonnaise, salt and pepper. Mix well.

Melt margarine in medium sauce pan. Stir in flour. Gradually add chicken broth. Stir until smooth and thick.

Pour sauce over chicken mixture. Mix in rice. Spoon into pan. Put almonds all around top. Bake 45 minutes. Fluff center when done.

Poster's Notes:
A few weeks ago, someone was asking for recipes using the cooked chicken from chicken soup. I also have this problem, so I am always looking for ways to use the chicken. Here's one of my family's favorites.

Posted by Marilyn Judovin, Z'L

Nutritional Info Per Serving: N/A