Yield: 10 servings
Measure | Ingredient |
---|---|
2 pounds | Cubed cooked chicken |
2 cups | Chopped celery |
2 teaspoons | Toasted bread cubes |
2½ cup | Miracle Whip |
4 teaspoons | Toasted chopped almonds |
2½ teaspoon | Lemon juice |
2 teaspoons | Grated onion |
1 teaspoon | Salt |
¾ cup | Shredded cheddar cheese |
⅓ cup | Bread crumbs |
Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY'S CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing, almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 25-30 mins until bubbly.
Servings: 10