Serves: 10
Total Calories: 279
Melt 4 tablespoons butter in a large skillet over medium heat; add vegetables and almonds. Sauté until vegetables are tender; spoon into an ungreased 13"x9" baking pan. Add chicken, mayonnaise, soup and salt; mix well. Melt remaining butter and toss with cereal; sprinkle over top. Bake, uncovered, at 350 degrees for 30 minutes.
This Crunchy Hot Chicken Salad recipe is from the 101 Homestyle Favorites Cookbook. Download this Cookbook today.
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