Hot Chicken Salad - cooking recipe

Ingredients

4 c. chopped, cooked chicken breasts
2 c. chopped celery
1/2 c. chopped green bell pepper
2 Tbsp. chopped pimento
2 (6 oz.) cans sliced water chestnuts, drained
2 c. cooked Minute rice
2 cans cream of chicken soup
1 1/2 c. mayonnaise
2 Tbsp. minced onion
2 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce

Preparation

Combine chicken, celery, green pepper, pimento, water chestnuts and rice in bowl; toss lightly to mix.
Spoon into buttered 3-quart baking dish.
Combine soup, mayonnaise, onion, lemon juice and Worcestershire sauce in bowl; mix well.
Add 1/3 of the soup mixture to chicken mixture; mix well.
Spoon remaining soup mixture over top.
Bake at 350\u00b0 for 45 minutes or until bubbly.
Yield:
12 servings.