Clinton Hot Chicken Salad

Yields:	12 servings
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	Preparation	15 minutes
	Cooking	45 minutes
	Ready In	1 hours

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Ingredients

2	cups	chicken	cooked & cubed
2	cups	rice	cooked in chicken broth
1 1/4	cups	mayonnaise
6	tablespoons	lemon juice
3/4	cup	almonds	slivered
1	cup	cornflakes	crushed
2	cups	celery	cooked & cubed
2	cans	soup, cream of chicken
1	each	onion	chopped
6	large	eggs	hard-boiled, chopped
1/4	cup	butter	melted

Directions

Prepare chicken, celery, and rice.

Combine cream of chicken soup, mayo, onion, lemon juice, and chopped eggs.

Add first three ingredients and mix well.

Place in casserole for baking.

Heat almonds in melted butter and pour on top of cassrole.

Top with cornflakes.

Bake at 350 for 45 minutes.

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Member Review

Lane Cake

I am delighted to have found this recipe again. My mother always made this Lane Cake at Xmas time back in the 50's and it is undoubtedly the best fruitcake I have ever eaten. It is best made and let "ripen" a week or so before eating it. I intend to make one during this holiday season. Pat in Raleigh, NC

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