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Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad, by , is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Bourgeois

Category:
Category:

Ingredients:  
Ingredients:  
4 Cups cubed chicken breast (cooked)
1 Cup sliced almonds,
2 Cups sliced water chestnuts,
1 Cup chopped pimiento
1/2 Teaspoon celery salt,
Salt and pepper to taste,
3 or 4 Tablespoons lemon juice,
1 1/2 to 2 cups mayonnaise,
1 to 1 1/2 Small cans onion rings.

Directions:
Directions:
Mix mayonnaise and lemon juice and mix with chicken and nuts, etc. Spread in casserole and sprinkle with onions. Bake 350 1/2 Hour.

 

 

 

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