Wednesday, October 19, 2011

Hot Chicken Salad

by Pam Cu.

Hot Chicken Salad
Serves 12-15

Thoroughly mix together:
4 cups of cooked chicken breast, cut into bite size pieces
3 cups diced celery
2 cans water chestnuts, drained and diced
1 cup slivered almonds, toasted
1 cup of sliced black olives
2 cups Mayonnaise
4 Tbs. lemon juice
1 tsp. salt
4 Tbs. grated onion

pour into 9 x 13 pan

2 cups of crumb, seasoned stuffing mix
1 cup grated cheddar cheese
1/2 stick of melted butter

Toss together until coated with butter. Put over top of chicken mixture.

Bake at 350 until hot in the middle OR may be served cold.

Mrs. Martin's Chicken and Rice Recipe

4 cups cooked rice
4 cups cooked and chunk chicken
2 cups milk
2 cups sour cream
12 oz American cheese
1/4 cup flour
2 sticks butter
1 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp pepper
1 tsp salt
2 tsp chicken bullion

Make sauce with butter, milk, and thicken with flour.
Add seasoning, cheese, sour cream.
Place rice in buttered 9 x 13 pan. Top with chicken. Pour sauce on top. Bake 350, 30-45 minutes.

Topping: 1 stack Ritz crackers, 1 stick melted butter. Mix and sprinkle on top. ENJOY!