Hot Chicken Salad
Ingredients
- 4 Chicken Breasts Boned & Cut Into Bite-Size Chunks
- 1 Cup Celery Diced
- 3 Eggs Hard-Cooked
- 1 Tablespoon Lemon Juice
- 1 5-Ounce Can Water Chestnuts
- 1 10.75-Ounce Can Cream Of Chicken Soup
- 1/2 Cup Mayonnaise
- 2/3 Cup Cheese Grated
- 1 Cup Mushrooms
- 2 Teaspoons Soy Sauce
- 1 Tablespoon Sherry
- 1 Egg White Beaten
- 1 Tablespoon Cornstarch
Instructions
- Mix last 4 ingredients. Marinate chicken in this for 1 hour. Drain and cook in hot skillet or wok for 4 minutes, stirring constantly (use about 2 tablespoons of oil).
- Mix chicken with all other ingredients except cheese. Place in baking dish and cover with grated cheese. Bake at 400 degrees for 20 minutes. Makes 4 servings.
Recipe – Donna Randall