September, 2005

 Hot Chicken Salad

        Serves 12

 4 Whole Chicken Breasts or approximately 8 cups of chicken pieces

3 Hard cooked eggs, sliced

½ (one-half) can Cream of chicken soup

1-cup mayonnaise

1-cup sour cream

2- cups Celery, cut fine

1- cup Water chestnuts, sliced

1- cup Mushrooms pieces, drained

   OR 1 cup Black olives, drained

½ (one-half) cup Slivered almonds

1- Tblsp. Minced onion

2 -Tblsp. Lemon juice

1- tsp. Salt

¼  (one-fourth) tsp. Pepper

1- cup Grated cheddar cheese

1 small can French fried onion rings

 Discard skin 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.

 This recipe 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.