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Chicken Salad Casserole Recipe

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

Contributor:  
Contributor:  
Lyne Dennis

Category:
Category:

Ingredients:  
Ingredients:  
1 Chicken cooked and deboned
2 tbsp Lemon Juice
3/4 c Mayonnaise
Salt and Pepper to taste
1/2 stick Butter
2 c Celery chopped
1 med Onion chopped
3/4 c Cream of Mushrom Soup
1 lg jar Pimentos chopped
1 1/2 c Potato Chips crushed
1 c Cheddar Cheese grated
2/3 c Slivered Almonds toasted

Directions:
Directions:
Cook chicken cool and debone. Cook celery and onion in butter until tender. Season with salt and pepper. Stir in soup, mayo pimentos and chicken. Place in a round greased casserole dish. At this point you can refrigerate overnight to develop flavors. Before baking top with chips, cheese and almonds. Bake in 350 oven for 30 to 40 minutes or until hot and bubbly.

 

 

 

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