Hot Chicken Salad Iii - cooking recipe

Ingredients
    4 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
    salt and pepper to taste
    1 cup cooked white rice
    1 (10.75 ounce) can condensed cream of chicken soup
    1 (16 ounce) can sliced mushrooms, drained
    1 cup chopped celery
    1/3 cup chopped onion
    1/3 cup sliced almonds
    3/4 cup mayonnaise
    6 slices white bread
    1 tablespoon butter, softened
Preparation
    Preheat oven to 350 degrees F (175 degrees C).
    In a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise. Mix well and spread mixture into an ungreased 9x13 inch baking dish.
    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'.
    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.

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