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Poultry


Hot Chicken Salad

From Donna Hammer

8 Servings


  • 2 cups cubed cooked chicken
  • 1 cup shredded cheddar cheese
  • 3¼ teaspoons fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup finely chopped celery
  • 2 tablespoons finely chopped onions
  • ½ cup mayonnaise
  • ¼ cup sliced almonds
  • ¾ cup seasoned croutons

Combine all ingredients in 13 x 9 x 2-inch baking dish. Bake at 350° F for 20 minutes. (If prepared in advance, add croutons just before baking.)

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