"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Baked Chicken Salad Recipe

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

Shawn & Brenda Gavin
Added: Thursday, August 28, 2008


4 whole chicken breasts ( cooked and cut up)
3 eggs (hard boiled and chopped)
1 c. cream of chicken soup
1 c. diced celery
1 tsp. salt
2 Tbsp. chopped onion
1-4 oz. can mushroom pieces
8 oz. sliced water chestnuts
1 c. mayo
1/2 c. silvered almonds
2 Tbsp. lemon juice
1 c. sour cream
1 c. French's onions
1 c. cheddar cheese

Preheat oven to 350. Mix everything expect cheese and French's onions. Put in 13x9 pan and sprinkle cheese on top. Bake 30-40 minutes, sprinkle onion rings on during last 5-10 minutes, just enough to brown them. Serve with croissants




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