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Chicken Salad Bake Recipe

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

Contributor:  
Contributor:  
Cyrilla Pegram

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chicken (cooked & chopped)
2 ribs celery (chopped)
1 small onion (finely chopped)
2 oz jar pimentos (chopped)
10 oz can cream of chicken soup
⅓ cup mayo
cup shredded cheddar cheese
cup crushed potato chips

Directions:
Directions:
Preheat oven to 425. In a large bowl, combine chicken celery, onion, pimentos, soup and mayo. Mix well and pour into an 8 inch square baking dish. Sprinkle with the cheese and potato chips. Bake 20-25 minutes, or until heated through.

Number Of Servings:
Number Of Servings:
4

 

 

 

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