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
