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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This dish is more like a casserole than a salad, but still delicious! It's got mushrooms, celery, rice, and almonds, to name a few. Enjoy. Ingredients:
4 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces |
salt and pepper to taste |
1 cup cooked white 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 white bread |
1 tablespoon butter, softened |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Spread a generous layer of butter or margarine onto 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'.
4. 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.
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