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home > recipes > salads and dressings > hot chicken salad
from Malibu, Cal. 7 cups of cooked, diced chicken 4 cups diced celery 1 can water chestnuts, drained, and sliced thin 1 medium onion, grated or chopped fine Juice of 1 lemon Salt and pepper to taste 1/2 teas. garlic powder 2-1/2 cups of mayonnaise Optional: 1 small can crushed pineapple, drained well Mix above together. Place into a large flat greased baking dish. Let stand at room temperature for 2-3 hours before baking. If made the day ahead and refrigerated, remove early from refrigerator or add to baking time. Before baking, cover the top of the mixture with: 3 cups grated mild cheese (Swiss is excellent or Co-Jack) 3 cups of crushed potato chips (don't use the cheap or generic kind as they are too greasy!) Bake at 425 degrees for 30 minutes and serve.

Hot Chicken Salad


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list all recipes for SALADS (258)
list all recipes by ROSIE61 (7)


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keyword: chicken
keyword: salad
recipes for salads
recipes by rosie61
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(posted July 26, 2003)

from Malibu, Cal.

7 cups of
cooked, diced chicken
4 cups diced
celery
1 can water chestnuts, drained, and sliced
thin
1 medium
onion, grated or chopped fine
Juice of 1
lemon
Salt and pepper to taste
1/2 teas.
garlic powder
2-1/2 cups of
mayonnaise
Optional: 1 small can crushed
pineapple, drained well

Mix above together. Place into a large
flat greased baking dish. Let stand at room
temperature for 2-3 hours before baking. If made the day ahead and refrigerated, remove early from refrigerator or add to baking time. Before baking, cover the top of the mixture with:

3 cups grated mild
cheese (Swiss is excellent or Co-Jack)
3 cups of crushed
potato chips (don't use the cheap or generic kind as they are too greasy!)

Bake at 425 degrees for 30 minutes and serve.



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