Clinton Hot Chicken Saladpoultry, salads 2 cup chicken, cooked & cubed 2 cup rice, cooked in chicken brot 1 1/4 cup mayonnaise 6 tablespoon lemon juice 3/4 cup almonds, slivered 1 cup cornflakes, crushed 2 cup celery, cooked & cubed 2 can cream of chicken soup 1 onion, chopped 6 single eggs, hard-boiled, chopped 1/4 cup butter, melted Prepare chicken, celery, and rice. Combine cream of chicken soup, mayo., onion, lemon juice, and chopped eggs. Add first three ingredients and mix well. Place in casserole for baking. Heat almonds in melted butter and pour on top of cassrole. Top with cornflakes. Bake at 350 for 45 minutes. |
