hot chicken salad iii

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
• salt and pepper to taste
• 1 cup cooked rice
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (16 ounce) can sliced mushrooms, drained
• 1 cup chopped celery
• 1/3 cup chopped onion
• 1/3 cup sliced almonds
• 3/4 cup mayonnaise
• 6 slices bread
• 1 tablespoon butter, softened

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise. mix well and spread mixture into an ungreased 9x13 inch baking dish.
• spread a generous layer of butter or margarine one side of each slice of bread, then tear bread into small pieces and place on top of chicken mixture to form a top 'crust'.
• place baking dish on center oven rack and bake at 350 degrees f (175 degrees c) for about 30 minutes, or until crust is crisp and golden and mixture is bubbly around the edges.