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HOT CHICKEN SALAD

Submitted by: Mary on 06/28/2004
4503 views
2.49 avg rating
243 votes
 
 
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Ingredients

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
TOPPING:

3 cups grated mild cheese (Swiss is excellent or Co-Jack)
3 cups of crushed pork rinds

Directions

Mix casserole ingredients 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 the topping ingredients.



Bake at 425 degrees for 30 minutes and serve.




Servings

8

Calories

9

Time to prepare

20 minutes

Difficulty

Easy
 

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