"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Baked Chicken Salad Recipe

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

Contributor:  
Contributor:  
Linda Turley

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chopped celery
2 cans cream of chicken soup
1 T. lemon juice
1 1/2 cups mayonnaise
3/4 cup cooked rice
3 or 4 chicken breasts
1 1/2 cups crushed cornflakes
Salt & pepper
Pkg. slivered almonds

Directions:
Directions:
Boil chicken and cut up. Mix all ingredients but almonds and cornflakes. Sprinkle cornflakes and almonds on top. Drizzle 4 T. butter on top. Cover with foil and refrigerate overnight. Bake for one hour with foil at 300-325 degrees. Remove foil and brown on top. (Raise temperature).

 

 

 

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