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Salad Recipes
HOT CHICKEN SALAD
2 lbs. boneless skinless chicken breasts
2 bay leaves
4 cups diced celery
1 can (10 3/4 oz)condensed cream of chicken soup, undiluted
2 cups mayonaise
2 cups sour cream
2 cans (8oz.) water chestnuts, drained
1 can (8 oz.) mushroom stems and pieces, drained
1 cup slivered almonds
2 T. chopped onions
1 T. lemon juice
2 t. salt, 1/2 t. pepper
2 cups shredded cheddar
2 cans (2.8 oz.ea.) French-fried onion rings
Place chicken in a Dutch oven and cover with water. Add bay leaves. Bring to a boil. Cook uncovered, until juices run clear. Remove chicken and cut into 1/2 inch cubes; place in a large bowl.
Add the next 11 ingredients. Transfer to a 13X9X2 baking dish. Sprinkle with cheese and onions. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. EXCELLENT AND A CROWD PLEASER! Yield: 16 servings
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