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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Hot Chicken salad Casserole Recipe

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This recipe for Hot Chicken salad Casserole is from Favorite Recipes from Nana's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 or 3 cups cooked chicken diced
2 or 3 boiled eggs grated
2 cans undiluted cream of chicken soup
1 cup mayonnaise
2 cups diced celery
1/2 cup finely chopped almonds
pepper and salt
3 cups Peppering Farms seasoned crumbs
Directions:
Directions:
Combine chicken, eggs, celery, almonds. salt and pepper. In separate bowl -mix soup and mayonnaise well and add chicken mixture. Add 2 cups Pepperidge Farms crumbs and mix well. Pour into casserole dish which has been lightly rubbed with oil. Sprinkle remaining crumbs on top and dot with margerine. Bake in preheated 350 degree oven about 30 or 45 minutes or until bubbles thoroughly and brown.
Personal Notes:
Personal Notes:
This recipe is from my dear friend Christine and is a lot like chicken and dressing.

 

 

 

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