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BAKED CHICKEN SALAD 6 chicken breasts, cooked 2 to 4 c. water 2 tsp. salt 1 tsp. pepper 1 tsp. paprika 1 tsp. celery seed Cook chicken breasts with water, salt, pepper, paprika and celery seed for 1 hour. Cool, debone and dice. Add to diced chicken: 1 Tbsp. dry minced onion 1 c. celery 1 (8 oz.) can water chestnuts 1 tsp. salt 2 Tbsp. lemon juice 1 c. mayonnaise 1 (2 oz.) jar pimento, chopped 1/2 c. toasted almonds 1/4 tsp. pepper 1 tsp. m.s.g. Mix and place in a 9 x 12 x 2-inch casserole. Cover with shredded Cheddar cheese and 1 can crumbled onion rings. Place in a 350 degrees oven for 30 minutes or until cheese melts. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!