Hot Chicken and Rice Salad

This is a recipe that I adapted from another recipe that I originally got from Fred Wix also known as the Gabby Gourmet.  He use to do cooking segments on a local news show at noon.  It’s a recipe I’ve been making for at least 10 years.  This is good comfort food and a great way to use up leftover rice.  Not everyone likes mushrooms at my home so I just reduce the amount and mix it in to part of the mixture.

Hot Chicken and Rice Salad

• 2 cups cooked chicken, diced
• 1 cup celery, diced
• 2 cups of cooked rice
• 3/4 cup mayonnaise
• 1 cup fresh mushroom, sliced
• 1 tsp lemon juice
• salt and pepper to taste
• 1 can cream of chicken soup
• 1/4 cup butter, melted
• 1 cup corn flakes
• 1 (4 oz) pkg slice almonds

1. In a bowl combine chicken, celery, rice, mayonnaise, mushrooms, lemon juice, salt, pepper, and cream of chicken soup.  Mix ingredients until well combined.
2. Pour mixture into sprayed 9 x 13 inch dish and spread out evenly in the dish.
3. Combine corn flakes and butter until corn flakes are well coated with butter.
4. Spoon corn flake mixture evenly over chicken/rice mixture.
5. Place dish in a 400 degree oven for 15 minutes.
6. Remove dish from oven and sprinkle with sliced almonds.
7. Place dish back into oven for 5 more minutes.  Serves 6-8.

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