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Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Wade
Added: Thursday, April 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Cooked Chicken
2 Hard Boiled Eggs
1 Cup Celery, Diced
1 Small Sweet Onion, Grated
1 Tsp. Lemon Juice
3/4 Cup Mayonaise
1 Can Cream of Chicken Soup
1/2 Cup Water Chestnuts
1 Large Bag of Potato Chips
Salt and Pepper to Taste

Directions:
Directions:
Line dish with crushed potato chips.
Mix Other ingredients together and pour onto crushed potato chips. Bake at 350 for 25 minutes.
With 10 minutes to go, top with crushed potato chips and brown lightly.

Number Of Servings:
Number Of Servings:
Approx. 6
Personal Notes:
Personal Notes:
Recipe from home town neighbor in Red Springs, NC.

 

 

 

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