Hot Chicken Salad

[Guest guest]

Hot Chicken Salad

 

Course: Main Course

Yields: 20 servings

 

 

 

Ingredients

4 cups sliced celery

2 cups chopped onion

4 cups diced Worthington frozen Meatless Chicken

2 cups cooked white or brown rice

1 4-ounce can sliced mushrooms

2 teaspoons Mckay's Chicken-style Seasoning

1 1/2 cups mayonnaise

1 cup sliced almonds

TOPPING:

4 cups crushed cornflakes

3 tablespoons margarine, melted

1 cup grated cheddar cheese

 

 

 

Instructions

In a large skillet, water saute (simmer vegetables in

just enough water to keep covered-until tender) 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 degrees

for 45 minutes. In a medium mixing bowl, mix crushed

cornflakes, margarine, and cheese. During the last 10

minute baking, sprinkle cornflake topping over the top

of casserole. Bake for 10 more minutes. Serve hot.

 

Light Version Substitution: 1 1/2 cups fat-free

mayonnaise. Omit sliced almonds.

 

Nutritional Information per 3 ounce square

Calories: 303

Total Fat: 23g

Saturated Fat: 6g

Cholesterol: 22mg

Sodium: 417mg

Total Carbohydrates: 14g

Dietary Fiber: 2g

Protein: 10g

 

 

 

 

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