"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Gangstad
Added: Thursday, June 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 c. cooked cubed chicken (marinated in Italian dressing for about an hour)
2 c. diced celery
1 c. almonds, sliced and browned
2 T. lemon juice
1 t. salt
1/4 t. pepper
1 1/2 c. mayonnaise
1 T. grated onion
1 c. chopped parsley
2 c. shredded American cheese
1 1/2 c. Pepperidge Farm Herb Stuffing (mixed with 3 T. Italian dressing)

Directions:
Directions:
Serves: 6-8
Preparation time: 20 minutes plus marinating

Lightly toss all ingredients except almonds, cheese, and stuffing mixture in a large bowl. Place chicken mixture into a greased 9" x 9" baking dish. (Dish can be kept until later at this point.) Right before serving, mix in almonds, sprinkle with cheese, and then add stuffing mixture on top. Heat until just hot, about 15 minutes at 400 F. Let cool before cutting into serving portions.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes to prepare if chicken is already cooked. Marinating is one hour.
Personal Notes:
Personal Notes:
This dish can be mixed ahead, but leave the almonds out until right before baking. For a luncheon, add a bit more cheese for portions to hold together for serving.

 

 

 

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