Hot Chicken Salad
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A home-kitchen version of hot chicken salad, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 4 chicken breasts, cooked, deboned, salt and peppered
- 2 cans undiluted cream of chicken soup
- 1 c. diced celery (uncooked)
- 1/2 c. slivered almonds
- 1/3 c. chopped onion
- 1 1/2 c. mayonnaise
- 2 c. crushed corn flakes
- 1/2 stick oleo
Method
Mix together first 6 ingredients plus 1 cup of corn flakes; mix well.
Put in casserole dish.
Mix remaining corn flakes with oleo and sprinkle on top.
Bake at 300° for about 45 minutes. Serve warm.
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