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| Hot Chicken Salad |
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| Category: Meats |
Kitchen of: Sandy Fenstermaker |
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| Ingredients: |
| 4 | lb | Chicken Breasts, cut into pieces |
| 1/2 - 1 | cans | Cream of Mushroom Soup |
| 2 | cups | Celery, chopped |
| 1/2 | cups | Miracle Whip |
| 1 | cup | Sour Cream |
| 1 | can | Water Chestnuts, drained & sliced (8 oz can) |
| 1 | can | Mushrooms, drained (4 oz can) |
| 2 | tbsp | Minced Onion (if dried, place in water) |
| 2 | tbsp | Lemon Juice |
| 1 | tsp | Salt |
| 1/4 | tsp | Pepper |
| 2 | | Hard-Boiled Eggs |
| 1 | cup | Colby Cheese |
| | French Fried Onion Rings |
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| Instructions: |
| 1. | Mix all ingredients except hard-boiled eggs, colby cheese, and french fried onion rings |
| 2. | Place in 9 x 13 inch pan |
| 3. | Put sliced eggs on top of mix |
| 4. | Lay cheese on top of eggs |
| 5. | Bake at 350 degrees for 30 minutes |
| 6. | Remove and place french fried onion rings on top of casserole |
| 7. | Bake 15 minutes more |
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| Recipe submitted 12/14/2006 |
