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Hot Chicken Salad Recipe

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

Contributor:  
Contributor:  
Karla Smith
Added: Sunday, August 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked chicken, diced
1 1/2 to 2 cups cooked rice
1 can cream of mushroom soup
1 1/2 cups sliced fresh mushrooms
1 cup chopped celery
1/4 cup chopped onions
1/2 cup slivered almonds
3/4 cup mayonnaise
1 cup crushed potato chips

Directions:
Directions:
Mix all ingredients except potato chips. Place in a buttered 13x9 casserole dish. Cover with crushed potato chips and bake at 350 for 35-40 minutes.

Personal Notes:
Personal Notes:
This can be made ahead and refrigerated overnight. Just don't add the crushed potato chips until ready to bake. I use this when I need a dish to take to a family for whatever reason. I use a throw away pan and put the crushed chips in a zip lock bag with the baking directions. Keeps in the refrigerator for couple of days until they need a hot dish.

 

 

 

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