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
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.
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