Friday, March 14, 2014

Hot Chicken Salad

by Pam C.

Hot Chicken Salad

4 cups chicken, cut up small and cooked

while cooking chicken mix all together:
1 cup sliced black Olives
2 cans Chestnuts, drained and diced
3 cups celery, diced
2 cups mayonaise
4 Tbsp Lemon Juice
1 tsp salt
4 Tbsp grated onion    
1 cup slivered Almonds

Drain grease from chicken, then add chicken to mixture. Spread in 9 x 13 pan

mix together, then spread evenly over the top:
                     1/2 stick butter, melted
                     2 cups seasoned stuffing mix
                     1 cup grated Cheddar Cheese

Bake 350  for about 30 minutes, until cheese is melted