Hot Chicken Salad

Some days just call for comfort food.  And when you have one of those days, this recipe hits the spot.  It's one my sister used to make.  We make some substitutions/deletions for our household.  Hey, with kids in the house, sometimes you've got to do what you've got to do.  OK.  I will quit blaming the kids and accept responsibility for my own dislike of celery and mushrooms.

Hot Chicken Salad
Preheat oven to 375 degrees Fahrenheit
 2 cups cooked chicken
1 can Cream of Chicken Soup, undiluted (you can also use cream of potato, cream of onion or cream of mushroom)
1 cup cooked rice
3/4 cup Hellman’s Mayonnaise
1 cup chopped celery
1/4 cup chopped onion
½ cup sliced almonds
1 can (large) mushrooms
1 cup buttered cornflakes (melt a little butter and sprinkle of the cornflakes)

Bake until bubbly–30 minutes in a 9" x 13" glass baking dish
Can also be baked in small aluminum bread pans and freeze. It reheats well in the microwave.

It's more of a winter meal but sometimes you just need some goodness to end your day.