"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Chicken Salad Recipe

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This recipe for Baked Chicken Salad, by , is from Family & Friend Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Stults
Added: Saturday, March 1, 2008


3 chicken breasts (boneless)
celery seeds
Boil all together.
Cool and dice chicken.

2-3 c. diced cooked chicken breast
1 tbsp. minced onion
1 c. diced celery
1 can (8 oz.) sliced water chestnuts
1 tsp. salt
Pepper to taste
2 tbsp. lemon juice
1 c. mayonaise
1 jar (2 oz.) pimentos
1/2 c. slivered almonds
shredded cheddar cheese
1/2 can crumbled onion rings

Mix all ingredients except cheddar cheese and onion rings together and place in a 3-qt. casserole. Cover with the cheese and onion rings and bake at 350 for 30 minutes.

Personal Notes:
Personal Notes:
Very Good




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