"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Hot Baked Chicken Salad Recipe

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

Contributor:  
Contributor:  
Katherine Hancock
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c. sliced, cooked chicken
3/4 c. mayonnaise
1 can chicken soup
2 hard boiled eggs
1 tsp. salt
1 medium onion
2 tsp. lemon juice
2 Tbsp. pimiento
2 c. chopped celery
1 c. crushed potato chips
2 c. grated Cheddar cheese
1/2 c. sliced almonds

Directions:
Directions:
Mix first 9 ingredients. Mix last 3 ingredients. Put on top of casserole. Refrigerate overnight. Bake at 425 for 30 minutes.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Katherine and John Hancock lived on Arrowhead Ranch for many years. John was the county commissioner for 1 term. He has since passed away and Katherine moved to be near her daughter.

 

 

 

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