Hot Chicken Salad Recipe
2 cups cooked chicken
2 cups cooked rice
1 cup mayonnaise
1 can Cream of Chicken Soup
1 cup chopped Celery
1 medium onion
2 tablespoons melted butter
1 cup herb seasoned Pepperidge Farm stuffing
Combine all ingredients except stuffing and put in casserole.
Place stuffing on top with 2 Tablespoons melted butter.
Bake 350 degrees for 20 minutes.
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This is one of my family favorites. When I was growing up, my Mom made it and
served it for luncheons many times, and I have done the same. It always gets
rave reviews! This recipe makes a large amount – if you are just serving 2 or 3,
you can cut the recipe in half, or make it in 2 separate dishes and freeze one.
We freeze it before it is baked and when we are ready to eat it, thaw it out and
bake it.
