"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad, by , is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Geneva Gilliland
Added: Monday, December 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 chicken breasts, cooked and cubed
1 cup mayonnaise
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms
1 (8 ounce) can water chestnuts, drained and chopped
1/2 cup chopped celery
1 cup crushed butter crackers, tossed with melted butter

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small skillet, sauté the mushrooms in oil. Mix together the chicken, mayonnaise, soup, sautéed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

 

 

 

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