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Recipe : Entry # 7879
Sarah Stephenson
(334) 215-2732
Recipe Title
Hot Chicken Salad
Recipe Theme
May: Chicken Salad
Dixie EC
4 cups cooked chicken breast, shredded
3 cups cooked white rice
1 ½ cups shredded cheddar cheese
1 cup diced celery
¼ cup lemon juice
1 cup sliced water chestnuts
1 cup sliced roasted almonds
1 teaspoon salt
1 teaspoon pepper
1-1 ½ cups mayonnaise
1 sleeve Ritz crackers, crushed
¼ cup melted butter
Mix first 9 ingredients. Add just enough mayonnaise to blend. Press into a greased 9-inch by 13-inch baking pan. Mix crushed crackers and butter together, and sprinkle on top of salad. Bake at 350 degrees for 30 to 40 minutes or until a knife inserted in the center comes out hot. Cut into squares to serve; serves 8 to 10.