"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hot Chicken Salad Recipe

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This recipe for Hot 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:  
Lalla Fowler
Added: Friday, September 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Big cans of cubed chicken (12.5 oz cans)
1/2 c chopped celery
1/2 c. green onions
1/2 c. slivered almonds
3 T lemon juice
1/2 t salt
1 c. Mayo (not Miracle Whip)
1/2 c. grated sharp cheddar cheese
1 c. crushed potato chips

Directions:
Directions:
Combine all ingredients except cheese and chips. Place in 9 x 13 greased baking dish. Sprinkle cheese then chips on top and bake on 450 for 10
minutes.

 

 

 

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