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Baked Chicken Salad Recipe

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

Contributor:  
Contributor:  
Donna Faunce

Category:
Category:

Ingredients:  
Ingredients:  
4 c. cooked chicken breasts cut into large pieces
8 oz. can water chestnuts, sliced and drained
2 cans pimentos diced
c. slivered almonds, toasted
c. mushrooms, sliced
2 T lemons juice
1 c. Mayo
salt and pepper

Directions:
Directions:
Mix all ingredients and place in buttered casserole dish (9x13")
Top with grated cheddar cheese and French friend onions
Bake 350 for 30-40 minutes

This dish can be made in advance and refrigerated until baked.

Personal Notes:
Personal Notes:
The first time I had Nana's Baked Chicken Salad was at my bridal shower at Mrs. Baker's house.

 

 

 

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