Hot Chicken and Rice Salad
This hot chicken and rice salad is a recipe that I adapted from one that I originally got from Fred Wix (also known as the Gabby Gourmet). He use to do cooking segments on a local news show at noon.
This is a recipe I’ve been making for at least 10 years. It’s good comfort food and a great way to use up leftover rice. The recipe calls for chicken but leftover Thanksgiving turkey would also work well.
Mushrooms are also included in this. Not everyone likes mushrooms at my home. So, when I make it I just reduce the amount and mix it in to part of the mixture.
Hot Chicken and Rice Salad
Real Mom Kitchen
Ingredients
- 2 cups cooked chicken or turkey diced
- 1 cup celery diced
- 2 cups of cooked rice
- ¾ cup mayonnaise
- 1 cup fresh mushroom sliced
- 1 tsp lemon juice
- salt and pepper to taste
- 1 10 3/4 oz can cream of chicken soup
- ¼ cup butter melted
- 1 cup corn flakes
- 1 4 oz pkg slice almonds
Instructions
- In a bowl combine chicken, celery, rice, mayonnaise, mushrooms, lemon juice, salt, pepper, and cream of chicken soup. Mix ingredients until well combined.
- Pour mixture into sprayed 9 x 13 inch dish and spread out evenly in the dish.
- Combine corn flakes and butter until corn flakes are well coated with butter.
- Spoon corn flake mixture evenly over chicken/rice mixture.
- Place dish in a 400 degree oven for 15 minutes.
- Remove dish from oven and sprinkle with sliced almonds.
- Place dish back into oven for 5 more minutes. Serves 6-8.
Tried this recipe?Let us know how it was!
These are the original phtos from this post when I first published it in January 2010.
