"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Salad Recipe

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This recipe for Chicken Salad, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Bearnson - Payson Jr. High, Utah
Added: Monday, May 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. diced chicken
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
3 T. diced onion
2 c. cooked rice
1 tsp. salt
1 1/2 c. mayonnaise
2 c. chopped celery
6 hard boiled eggs, chopped
6 tsp. lemon juice

Directions:
Directions:
Mix all ingredients. Bake at 375 degrees for 30 minutes. Refrigerate overnight before serving. Can be served hot by reheating, or cold. The overnight refrigeration is necessary to mingle the flavors.


Number Of Servings:
Number Of Servings:
15 people
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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