Hot Or Cold Chicken Salad

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 6 eggs, hard-boiled and chopped
• 2 cups instant rice, prepared as directed
• 3 cups cooked chicken, diced (i use leftover rotisserie chicken)
• 1/2 cup thinly sliced green onion (tops and bottoms)
• 8 ounces sliced water chestnuts
• 1/2 cup slivered almonds
• 1/2 cup cashews
• 1 cup diced celery
• 2 ounces pimentos, diced (1/2 cup diced red bell pepper)
• 3/4 cup mayonnaise, i use light sometimes
• 3 tablespoons lemon juice
• 1/2 teaspoon lemon pepper
• 1 (10 1/2 ounce) can cream of chicken soup, i use fat-free (condensed)

Recipe

• 1 in a small bowl mix mayo, lemon juice, and lemon pepper. pour over the other ingredients and mix together.
• 2 if salad seems dry add a little chicken stock to moisten.
• 3 if hot put into a 9x11 inch oblong dish. bake for 45 minutes at 350°, this dish may be made one day ahead, uncovered.