Hot Chicken Salad

This "salad" is special served warm and is really an entree.

4 C sliced celery
2 C chopped onion
4 C diced Worthington frozen Meatless Chicken
2 C cooked white or brown rice
1 4-oz can sliced mushrooms
2 tsp McKay's Chicken-style Seasoning
1 1/2 C mayonnaise*
1 C sliced almonds*

Topping:

4 C crushed cornflakes
3 Tbsp margarine, melted
1 C grated cheddar cheese

In large skillet, water saute** celery and onion. Set aside.

In a large bowl, combine chicken, rice, mushrooms, seasoning, mayonnaise, almonds, and sauteed mixture. Mix well. Pour into greased 9" x 13" baking dish and bake at 350° F for 45 minutes.

In a medium mixing bowl, mix crushed cornflakes, margarine, and cheese. During the last 10 minutes of baking, sprinkle cornflake topping over the top of casserole. Bake for 10 more minutes. Serve hot.

*Lite Version Substitution

1 1/2 C far-free Miracle Whip* (or mayonnaise)
Omit sliced almonds

**Simmer vegetables in just enough water to keep covered—until tender.

Servings: 20

Submitted by Debby Shabo Wade

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