Clinton Hot Chicken Salad

Recipe Ingredients

2 cups	125g / 4.4oz	Chicken - cooked and cubed
2 cups	320g / 11oz	Rice
1 1/4 cups	296ml	Mayonnaise
6 tablespoons	90ml	Lemon juice
3/4 cup	69g / 2.4oz	Almonds - slivered
1 cup	62g / 2.2oz	Cornflakes - crushed
2 cups	220g / 7.8oz	Celery - cooked and cubed
2		Cream of chicken soup
		Onion - chopped
		Eggs - hard-boiled chopped
1/4 cup	49g / 1.7oz	Butter - melted

Recipe Instructions

Cook the rice in chicken broth instead of water.

Prepare chicken and celery.

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 casserole. Top with cornflakes.

Bake at 350F for 45 minutes.

Source:
Best Foods Mayonnaise jar

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