"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shere Owens
Added: Friday, February 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. diced cooked chicken
1 can condensed cream of chicken soup, undiluted
2 celery ribs, finely chopped
1/2 c. mayonnaise
1 14 oz. can mushroom stems and pieces, drained
2 tbsp. finely chopped onion
1/2 c. crushed butter flavored crackers
1/2 c. crushed potato chips
1/2 c. sliced almonds, toasted

Directions:
Directions:
In large bowl, combine the first six ingredients. Stir in cracker crumbs. Spoon into a greased 1 1/2 quart baking dish. Bake uncovered at 375 for 15 minutes.
Sprinkle with potato chips and almonds. Bake 15 minutes longer or until bubbly and lightly brown.

 

 

 

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