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Baked Chicken Salad Recipe

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This recipe for Baked Chicken Salad, by , is from AT&T Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ocie Hoffman
Added: Monday, February 20, 2006


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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