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Hot Chicken Salad Recipe

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

Contributor:  
Contributor:  
Nell Rushton McGilberry
Added: Tuesday, August 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. mayonnaise
1 10 oz. can Cream of Mushroom soup
1 10 oz. can Cream of Celery soup
1 can of water chestnuts (optional)
2 c. cooked chicken, bite sized
1 c. cooked rice
1 small onion, chopped
1 c. shredded cheddar
Almonds (optional)
1 stack Ritz crackers, crushed
1 stick butter

Directions:
Directions:
Mix all of the above, except crackers and
butter, and pour into a casserole dish.
Top with crushed Ritz crackers. Dot the
top with butter, sliced.

Bake at 350 for 45 minutes.

Personal Notes:
Personal Notes:
This recipe is from my lifelong friend, Karen
King Robertson. It is one of the best chicken
casseroles I have had.

 

 

 

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