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Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad, by , is from The Willie Ruth Forrester and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Forrester
Added: Thursday, January 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cups chopped cooked chicken
2 cups celery, chopped fine
1 cup sliced water chestnuts (8 oz can)
1/2 cup pecans, chopped
1 cup mayonnaise

2 Tbsp. lemon or lime juice
1/4 tsp. curry powder
salt and pepper, to taste
2 cans low sodium chicken soup
potato chips (go on top)

Directions:
Directions:
Mix thoroughly and put into a 3 quart casserole dish. Top with 2 cans of chicken soup. Spread mixture evenly over mixture. Bake at 375 for 20 minutes. Remove from oven and sprinkle crushed potato chips over the top. Replace in oven and bake 10 additional minutes.

Number Of Servings:
Number Of Servings:
12 servings

 

 

 

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