"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 A Real Southern Comfort, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vara Wallace
Added: Sunday, November 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 to 6 cups diced chicken.
2 cups celery chopped.
1 cup cracker crumbs.
1/2 cup slivered almonds.
6 hard boiled eggs.
3 cans or one quart of chicken brooth thickened with 3/4 cup flour and seasone with A1 or worcestershire sauce.
4 tbsp grated onions.
2 tbsp lemon juice.
1 cup mayonnaise.
salt and pepper to taste.
one small can of mushrooms, sliced.

Directions:
Directions:
Mix all ingredients. Put into one large or two small casserole ishes. Cover with cracker crumbs and spinkle with paprika. Bake 45 minutes in 400 degree oven.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is excellent for Chicken a la king. Bake favorite cornbread pone and cut into 2 inch squares, slice open and pour the hot chicken over the corn bread. This was a favorite at church picnics when I was growing up.
You can freeze half for later use.

 

 

 

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