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