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Baked Chicken Salad Recipe

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

Contributor:  
Contributor:  
June Schlotthauer
Added: Tuesday, September 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. cubed chicken (two whole breasts)
2 c. finely chopped celery
1 c. toasted bread (2 slices cubed)
1 c. mayonnaise
1/2 c. roasted almonds
2 T. lemon juice
2 T. grated onion
1/2 tsp. salt
1/2 c. Romano cheese (grated)
1 c. crushed potato chips

Directions:
Directions:
Combine all ingredients except Romano cheese and potato chips. Place the cheese and chips on the top and bake at 450 for 15 minutes or until brown. You may substitute water chestnuts for the almonds.

 

 

 

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