Louise’s Baked Chicken Salad


2 large chicken breasts
1 cup mayo
1 (10 ¾ ounce) can cream of mushroom soup
½ cup celery, chopped
1 (7 ½ ounce) can sliced water chestnuts
1 teaspoon salt
½ teasp pepper
1 cup cooked rice
1 medium onion, chopped
1 cup crushed Ritz crackers
½ cup slivered almonds
½ stick margarine


In a large pot, cover chicken with water and boil on medium heat until chicken is fork tender. Remove from boiling water, cool and cup into cubes. You should have 2 cups of cut up chicken.

Preheat oven to 350 degrees.

Mix chicken, mayo, mushroom soup, celery, water chestnuts, salt, pepper, onion and rice. Pour into casserole dish.

Spread almonds on top. Cover with crushed crackers and dot with margarine. Bake for 45 minutes. Serve hot.

Yield 6 servings.
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