This recipe for Baked Chicken Salad, by Ocie Hoffman, is from AT&T Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 c. chopped cooked chicken 3/4 c. mayonnaise 3/4 c. cream of chicken soup 2 c. chopped celery 4 hard boiled eggs, sliced 1 t. salt 2 T. lemon juice 1/2 t. seasoned salt (optional) 2 t. minced onion 1 c. crushed potato chips 2/3 c. shredded sharp cheese 1/2 c. slivered almonds
Combine chicken, mayo, soup, celery, eggs, salt, lemon juice, seasoned salt and minced onion in a 11/2 quart baking dish. Combine chips, cheese and almonds. Sprinkle over the top of the chicken mixture. Chill for several hours. Bake at 375 for 30 minutes or until thoroughly heated.
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