"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad, by , is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Blair

Category:
Category:

Ingredients:  
Ingredients:  
2 cups boned chicken or turkey
4 cooked egs
2 cups cooked rice
1 Tbsp. salt
2 Tbsp. lemon juice
1 1/2 cups diced celery
1 small onion
1 cup mayonnaise
2 cups mushroom soup
1 pkg. slivered almonds
crushed potato chips for top

Directions:
Directions:
Mix all (except potato chips). Place in buttered casserole. Top with potato chips. Store overnight. Take out of refrigerator 1 hour before baking. Bake 40 minutes in 350 degree oven.

Recipe can be divided in 1/2.

 

 

 

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