"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Baked Chicken Salad, by Jo Morton, is from The Koeberlein Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cups chicken 1 large jar mushrooms 1 can sliced water chestnuts 1 small package of slivered almonds 1 tablespoon lemon juice 1 small jar pimentos Hellman's mayonaise shredded cheese french fried onions
Mix 7 ingredients together; top with cheese and then fried onions. Bake at 350 degrees for 30-40 minutes.
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