"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Baked Chicken Salad Casserole Recipe

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This recipe for Baked Chicken Salad Casserole, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lula Crawford
Added: Saturday, April 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. cooked chicken, diced
1/2 c. diced green pepper
2 c. diced celery
2 Tbsp. diced onion
2 Tbsp. diced pimento (optional)
1/2 c. mayonnaise
1/2 can cream of chicken soup
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 c. sliced almonds
1/2 c. grated American cheese
2 c. potato chips, crumbled

Directions:
Directions:
Preheat oven to 350. Toast almonds in moderate oven. Combine all ingredients, except the cheese and potato chips. Toss lightly and spoon into a 1 1/2 quart casserole dish. Spread grated cheese and crumbled potato chips on top. Bake for 25-30 minutes. Garnish with paprika and parsley. Serve hot.

Number Of Servings:
Number Of Servings:
8-10 servings
Personal Notes:
Personal Notes:
My favorite Scripture verse is Proverbs 12:4. "A virtuous woman is a crown to her husband."

 

 

 

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