Lynn's Hot Chicken Salad
A delicious buffet entree, this hot chicken salad is loaded with texure and flavor.
Servings: 8 people
- 4 boneless chicken breasts halves, cooked and diced
- 1 cup chopped celery
- 1 8 oz can slliced water chestnuts
- 1 pkg long grain & wild rice (Uncle Ben's Ready Rice)
- 8 ounces sliced mushrooms
- 3/4 cup mayonnaise
- 1 can cream of chicken soup
- 1 tsp lemon juice
- 1/2 tsp salt
- 3 tsp grated onion
- 1/2 c sliced almonds
- 1/2 cup shredded cheddar cheese
- 1 1/2 cups crushed potato chips
Preheat oven to 350 degrees F. Lightly grease a 9 x 13 baking dish.
In a large bowl, mix all ingredients (except potato chips) together and spread into baking dish. Top with crushed chips.
Bake for 30 minutes until lightly browned. Cool slightly before serving.