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Chicken Bake Recipe

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This recipe for Chicken Bake, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Norma Boswell
Added: Tuesday, September 9, 2008


4 c. chicken, cubed
4 c. celery, thinly sliced
1 c. mayonnaise
1c. sour cream
1 can water chestnuts
1 c. cheddar cheese
1/4 c. chopped onion
2 T. lemon juice
1/2 c. slivered almonds, toasted
1 can cream of chicken soup
1 pkg. potato chips

In a large bowl combine soup, sour cream, mayonnaise, lemon juice, onion, salt, and pepper to taste. Drain and slice water chestnuts. Add water chestnuts and remaining ingredients, mixing well. Spoon into buttered 9 x 13 baking dish. Sprinkle with crushed potato chips. Bake at 400 for 30 minutes or 375 for glass. Let stand about 5 minutes. Cut into 12-15 inch servings.




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