"The belly rules the mind."--Spanish Proverb

Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad, by , is from Lane Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joyce Lane

Category:
Category:

Ingredients:  
Ingredients:  
2 C Cubed, cooked white meat chicken
1/4 t Tarragon
1/2 t Salt
2 T Lemon Juice
1/2 C Slivered Almonds (optional)
1/2 C Grated Cheddar Cheese
1/2 C Celery, chopped
1/2 t Accent meat tenderizer
1 C Mayonnaise
1 C Potato Chips, crushed (optional)

Directions:
Directions:
Preheat oven to 450, if using crushed potato chips on top, if not, preheat oven to 350 degrees.

Combine all ingredients, except potato chips. Place in shallow casserole and top if chips, if desired.

If topped with chips Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees and bake for 20 minutes more

Let sit for 10 minutes after removing from oven.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
Recipe from Linda Snelling and Mary Neighbor around 1978.

 

 

 

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