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Entrees - Maindishes
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None
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Ingredients |
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3 whole chicken breasts, cooked with a stalk of celery. When cool, sut into large pieces
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1 1/2 cans cream of chicken soup
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1 cup chopped celery
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1/2 cup mayo
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1/2 cup slivered almonds
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2 teaspoons grated onion (or equivalent of dried onion flakes)
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1 (small) can water chestnuts
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Salt & Pepper to taste
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Small bag or box Pepperidge stuffing mix
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Instructions |
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Mix all ingredients together. Sprinkle stuffing mix on top (use enough to cover mixture - don't use the entire bag)
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Bake at 350 degrees for 30 minutes until hot
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C
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Serving
Suggestions |
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Can be made ahead of time and refrigerated, but you may need to allow for additional cooking time.
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Originally Submitted
6/23/2010
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You can add this Hot Chicken Salad recipe to your own private DesktopCookbook.
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