"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Baked Chicken Salad Recipe

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

Contributor:  
Contributor:  
Aunt Lucille, Lucille Armstrong

Category:
Category:

Ingredients:  
Ingredients:  
2 cups diced cooked chicken
2 cups diced celery
1 1/2 cups diced onion
1 can sliced water chestnuts
1 T. pimiento (or one small jar)
1 can cream of chicken soup
1/4 cup lemon juice
1 cup pepperidge farm herb stuffing mix
1/2 stick butter
1/4 cup mayonnaise
2 hard boiled eggs, chopped

Directions:
Directions:
Mix chicken, celery, onions, chestnuts, pimiento, chicken soup, lemon juice and mayonnaise and put in a rectangle pyrex baking dish.

Mix stuffing mix and melted butter together and sprinkle on top.

Bake at 350 for 35 minutes or until it bubbles.

Personal Notes:
Personal Notes:
Great way to use leftover turkey during the holidays.

 

 

 

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