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Thursday, May 03, 2007
Mom's Cook Book
Linda’s Baked Chicken Salad

4 cups cooked chicken (diced) (use 2-3 canned)
2 tbsp. lemon juice
¾ cup mayonnaise (hellmans)
1 tsp. salt
2 cups finely chopped celery
3 hard boiled eggs, chopped fine
1 can cream of chicken soup
1 tsp. minced onion
1 small jar chopped pimento
1.5 cups crushed potatoe chips
1 cup grated cheese (sharp cheddar)
2/3 cups finely chopped almonds

Combine all ingredients except chips and cheese and nuts. Put in 13 x 9 dish. Let stand overnight in refrigerator. Before baking, top with cheese, chips and nuts which have been mixed together in zip lock bag. Bake at 400 until bubbly. About 35-40 minutes.

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posted by John David Walt | at 5/03/2007 10:04:00 AM

 

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