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Hot Chicken and Rice Salad | realmomkitchen.com
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5 from 4 votes

Hot Chicken and Rice Salad

Course Main Dish
Cuisine American
Keyword chicken and rice, chicken salad, hot salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 596kcal
Author Laura

Equipment

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 sliced 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.

Nutrition

Serving: 1 serving | Calories: 596kcal | Carbohydrates: 36g | Protein: 19g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 702mg | Potassium: 480mg | Fiber: 3g | Sugar: 2g | Vitamin A: 521IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 4mg