Title: Hot Chicken-And-Rice Salad
Categories: Salad Southern
Yield: 6 Servings

10 3/4	oz	Soup, cream of chicken undiluted
1/2	c	Mayonnaise
1/4	c	Milk
1	tb	Lemon juice
1/4	ts	Salt
3		Eggs; hard-cooked, chopped
2	c	Chicken; cooked, chopped
1	c	Rice, regular; cooked
8	oz	Water chestnuts, sliced; drained
1/2	c	Celery; chopped
1	tb	Onion; finely chopped
1/3	c	Corn flakes; crushed
1/4	c	Almonds, slivered
1	tb	Butter (or marg.); melted

Combine first 5 ingredients; stir until combined. Add next 7 ingredients; stir well. Spoon mixture into a lighlty greased 12x8x2" baking dish. Combine crushed corn flakes, almonds, and butter; sprinkle over casserole. Bake at 375 degrees for 20 to 25 minutes or until bubbly.

SOURCE: Southern Living Magazine, February 1983. Typos by Nancy Coleman.

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