Rosemary's chicken salad

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

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