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Hot Chicken Salad
Recipe courtesy Paula Deen
See this recipe on air Tuesday May. 20 at 5:30 PM ET/PT.
Show:  Paula's Home Cooking
Episode:  Casserole Luncheon
2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 cup grated sharp Cheddar
2/3 cup crushed potato chips

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

Other Recipes from this Episode
Broccoli Casserole
Sourdough Garlic Herb Bread
Cranberry-Pineapple Gelatin Salad

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 8 to 10 servings

  Paula Deen
User Rating4 Stars
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