"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Salad Casserole Recipe

  Tried it? Rate this Recipe:


This recipe for Chicken Salad Casserole, by , is from The Willie Ruth Forrester and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Willie Ruth
Added: Sunday, December 31, 2006


3 whole chicken breasts, boiled and chipped
1 cup celery
1 cream mushroom soup
4 boiled eggs
1/2 c. or small jar pimento
1 tsp. salt
1/2 cup grated sharp cheese
1 small can mushrooms
1 Tbsp. grated onion
1 Tbsp. lemon juice
1/2 cup almonds
3/4 cup mayonnaise
1/2 tsp. accent (found with spices)
toasted bread crumbs

Mix all and put into pan. Sprinkle with bread crumbs on top. Bake 30 minutes at 350.

Number Of Servings:
Number Of Servings:
6-8 servings




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!