Hot Chicken Salad

There aren't enough hours in the days preceding the holidays and life can be so much easier if we have a casserole in the fridge that's ready to go into the oven at dinner time. This is always a favorite and is delicious made with leftover turkey instead of chicken. My mother-in-law shared this recipe many, many, many years ago and I make it often because most of the ingredients are staples in my cupboard and fridge and I always know that everyone at the table will enjoy it.

I simmered carrots until barely fork tender, drained them well and tossed them with a little butter, honey and orange zest and served them with the casserole. It was delish.

Hot Chicken Salad

• 2 cups cooked chicken, cut into bite sized pieces
• 1 can cream of chicken soup
• 1/2 cup mayonnaise
• 1 cup celery, chopped
• 1 tablespoon minced onion
• 1/2 cup slivered almonds
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 3 hard cooked eggs, diced
• 3/4 cup rice
• crushed potato chips

Cook the rice according to package directions. Combine chicken soup and mayonnaise. Mix well and add celery, onion, almonds, salt and lemon juice. Mix in rice until well combined and then stir in diced egg. Top with crushed potato chips and back at 350 degrees for about 25 minutes until nicely browned and bubbly.

I often double the recipe because this reheats well and makes a nice lunch the next day.