Hot Chicken Salad III Recipe

Ingredients <br>- 4 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces <br>- salt and pepper to taste <br>- 1 cup cooked white rice <br>- 1 (10.75 ounce) can condensed cream of chicken soup <br>- 1 (16 ounce) can sliced mushrooms, drained <br>- 1 cup chopped celery <br>- ⅓ cup chopped onion <br>- ⅓ cup sliced almonds <br>- ¾ cup mayonnaise <br>- 6 slices white bread <br>- 1 tablespoon butter, softened <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 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. <br>step 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'. <br>step 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. <br>

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
- ⅓ cup chopped onion
- ⅓ cup sliced almonds
- ¾ cup mayonnaise
- 6 slices white bread
- 1 tablespoon butter, softened

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 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'.
step 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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