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"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

Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad is from The Kimberling Family Cookbook Project, 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:  
1 10 oz can mushroom soup, 1/2 c mayonnaise, 1 Tbsp lemon juice. Mix the above with 2 c chopped chicken, 2 Tbsp chopped onion, 1 2 oz jar chopped pimiento, 1/2 c slivered almonds, 1 c chopped celery.
Directions:
Directions:
Mix and put in oven at 350 degrees for 20 minutes. Can be made a day ahead of time and refrigerated. When ready to serve just heat. DO NOT COOK
Personal Notes:
Personal Notes:
Sharon Stoeber shared this many years ago. A great recipe to serve a large crowd. Always a winner

 

 

 

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