Recipe of the Month September, 2005
Hot Chicken Salad
Chicken Breasts or approximately 8 cups of chicken pieces
3 Hard cooked eggs,
½ (one-half) can
Cream of chicken soup
1-cup sour cream
2- cups Celery, cut
1- cup Water
1- cup Mushrooms
OR 1 cup Black olives, drained
½ (one-half) cup
1- Tblsp. Minced
2 -Tblsp. Lemon
1- tsp. Salt
¼ (one-fourth) tsp. Pepper
1- cup Grated
1 small can French
fried onion rings
and bones of cooked chicken. Cut or pull into 1” pieces. Mix together
all ingredients except cheese and onion rings.
Put into a 9”x13” pan. Bake at 350 degrees for 30 minutes.
Add cheese to top, bake for 10 minutes. Add onion rings, bake for 5
minutes. Cut into squares and serve hot.
came from the Harris Family Cookbook submitted by Sid Knop. One of the
Harris family members, while in high school, asked for favorite recipes
and compiled them into a cookbook.