Hot Chicken Salad III

Name: Hot Chicken Salad III
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters sliced almonds; 1 Tbsp butter, softened; 454 grams sliced mushrooms, drained; 237 milliliters chopped celery; 305 grams condensed cream of chicken soup; 237 milliliters cooked white rice; 177 milliliters mayonnaise; 79 milliliters chopped onion; 6 servings salt and pepper to taste; 4 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces; 6 slices white bread

Hot Chicken Salad III might be a good recipe to expand your main course collection. One serving contains 510 calories, 24g of protein, and 33g of fat. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have rice, butter, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise.

Ingredients you will need

Salt And Pepper

Mayonnaise

Mushrooms

Almonds

Whole Chicken

Celery

Onion

Rice

Soup

Equipment you will use

Bowl

Mix well and spread mixture into an ungreased 9x13 inch baking dish.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

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'.

Ingredients you will need

Butter

Whole Chicken

Crust

Bread

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.

Ingredients you will need

Crust

Equipment you will use

Baking Pan

Oven