Hot Chicken Salad Casserole!

Hot chicken salad is another southern classic that was probably served first at a ladies luncheon or for a church meeting of some sort. Although it seems that most people, men, women and children enjoy this dish.  It's one of those 'classics' that every southern cook has their own recipe for and no one makes quite the same.

This recipe is very different from what I usually see in cookbooks and have eaten that other folks call Hot Chicken Salad.  This is a great recipe when you have a crowd to feed or to take to potlucks and such. The addition of rice really stretches this dish. It makes a very large casserole.  You could even divide this into two casserole dishes, take one to a friend and cook one at home or freeze one for another night when you don't have time to cook.  If you are freezing for future use, leave the crunchy topping off and add right before you bake the casserole.

Here is what you will need for this casserole:

5 cups cooked chicken breast meat, diced
3 cups cooked rice
1 cup celery, finely diced
1/4 cup onion, finely diced
1 (8 oz.) can of sliced water chestnuts, drained
2 cans cream of chicken soup
1/2 cup mayonnaise
2 Tbs. lemon juice
1 tsp. seasoned salt
1/2 tsp. black pepper
2 cups shredded cheddar cheese
1 cup sliced almonds

Topping
3 cups cornflakes,  lightly crushed
1 stick butter or 1/2 cup, melted

Mix all of the casserole ingredients except the sliced almonds.  Pour and spread evenly in a 9"x13" baking pan that has been sprayed with nonstick spray.  Sprinkle with the sliced almonds.

Mix the lightly crushed cornflake crumbs with the melted butter and sprinkle evenly over the top of the casserole. 

Place in a 350 degree oven and bake for 40 - 45 minutes or until hot and bubbly.