Baked Chicken Salad
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Cook time: 
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Serves: 12
 
A fabulous dish to make ahead for a large family or lots of mouths to feed. :) Enjoy!
Ingredients
  • 8 cups cooked chicken, diced
  • 5 cups cooked rice
  • 1 can cream of mushroom soup (2 cans if you like it extra creamy)
  • 1 cup mayo (2 cups if you like it extra creamy)
  • 1 cup chicken broth
  • ½ onion, finely diced
  • 1 cup corn flakes
  • 1 cup shredded cheese, cheddar or American
  • Salt/Pepper to taste
Instructions
  1. Mix chicken, rice, soup, mayo, salt/pepper and chicken broth all together in a large bowl.
  2. Taste and adjust salt/pepper if necessary.
  3. If you like your food more moist, you can add another can of cream of mushroom soup and 1 cup of mayo.
  4. Place mixture in a large greased 9x13 or larger baking dish.
  5. Top with crushed corn flakes
  6. Sprinkle cheese over the cornflakes
  7. Bake at 350F for 30-40 minutes or until the cheese is golden brown.
  8. Enjoy!
Recipe by Parsnips and Parsimony at https://www.parsnipsandparsimony.com/baked-chicken-salad/