Hot Chicken Salad
Kitchen Tested 
- Yield 4 servings
A rich-tasting warm chicken salad that can stand in as a casserole dish.
Ingredients
- 3 cups cubed cooked chicken breasts
- 1 -- (10 3/4-ounce) can reduced fat cream of mushroom soup
- 1/4 cup light mayonnaise
- 1 cup chopped celery
- 1/4 cup dry breadcrumbs
- 1/8 teaspoon pepper
- 1 cup cooked rice
- 1/2 cup sliced green onions
- 2 large hard-boiled eggs, whites only, chopped
Instructions
- Preheat oven to 375F.
- In a large bowl, mix together chicken, mushroom soup, mayonnaise, celery, bread crumbs, pepper, rice, green onions and hard-boiled egg whites. Place in a 1 1/2 quart casserole dish coated with nonstick cooking spray. Bake, covered, 25 minutes. Uncover and bake 5 minutes longer.
