Hot Chicken Salad

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EASY WEEKNIGHT DINNER Delicious use for leftover chicken, can be made ahead and baked before serving. I use rotisserie chicken, Uncle Ben's minute rice, and Ritz whole wheat crackers for the crunchy topping!

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  • 4
  • Easy
  • 10 mins
  • 45 mins
  • Average budget

Ingredients

  • 3 cups cooked rice (Minute Rice is fine)
  • 3 cups chopped cooked chicken (Rotisserie leftovers)
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1/2 cup mayonaise
  • 1 small can of button mushrooms
  • 1 cup of thawed frozen peas
  • pimentos optional
  • crushed crackers for topping
  • melted butter

Preparation

Step 1

Combine all ingredients except crackers and butter
Pour all into a 3 quart ungreased baking dish

Step 2

Crush crackers then mix with melted butter, add to top

Step 3

Bake 350 oven for 45 minutes or until bubbly

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