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Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Wyndham
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups diced cooked chicken
1 can cream of mushroom soup
2 celery ribs, finely chopped
1/2 cup sour cream (not low fat)
1 can (4 oz) mushrooms, stem and pieces, drained
2 T finely chopped onion
1/2 cup crushed butter flavored crackers (about 12)
1/2 cup crushed potato chips
1/2 cup sliced almonds

Directions:
Directions:
In large bowl, combine first six ingredients. Stir in crackers. Put into a greased 1 1/2 quart baking dish. Bake uncovered at 375 for 15 minutes. Sprinkle with chips and almonds. Bake 15 minutes or more until bubbly and lightly browned.

Personal Notes:
Personal Notes:
Serves 4 maybe doubled.

 

 

 

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