Thursday, October 11, 2007

HOT CHICKEN SALAD

4 Chicken breasts (cooked and cut up)
½ cup chopped, fine celery
½ cup cheddar cheese (grated)
Mix with one can cream of mushroom soup or cream of chicken soup
3/4 cup mayonnaise
1 tablespoon lemon juice

Top layer
1 stick melted butter
½ package almonds (optional)
1 package of herb (bread) stuffing
Mix ingredients and sprinkle on top of chicken.
Bake at 350 degrees for 45 minutes.

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