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This dish is more like a casserole than a salad.
Serves 6
4 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
salt and pepper to taste
1 cup cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) can sliced mushrooms, drained
1 cup chopped celery
1/3 cup chopped onion
1/3 cup sliced almonds
3/4 cup mayonnaise
6 slices white bread
1 tablespoon butter, softenedPreheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise. Mix well and spread mixture into an ungreased 9×13 inch baking dish.
Spread a generous layer of butter or margarine onto one side of each slice of bread, then tear bread into small pieces and place on top of chicken mixture to form a top ‘crust’.
Place baking dish on center oven rack and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until crust is crisp and golden and mixture is bubbly around the edges.
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