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Oven Chicken Salad

Oven Chicken Salad I


  • 2 cups cubed, cooked chicken
  • 2 cups thinly sliced celery
  • 1 cup toasted bread cubes
  • 1/2 cup chopped, toasted almonds
  • 1/2 tsp. salt
  • 2 tsp. grated onion
  • 1 cup mayonnaise
  • 2 Tbsp. lemon juice
  • 1/2 cup grated cheese


Combine chicken, celery, almonds, salt, onion, mayonnaise, and lemon juice. Spread evenly in a 9x13 inch baking dish. Sprinkle grated cheese and bread cubes over top of mixture. Bake until bubbly at 450 degrees for 10-15 minutes. Serves 6.

By Robin

Oven Chicken Salad II


  • 4 cups coarsely chopped cooked chicken
  • 2 cups thinly sliced celery
  • 2 cups toasted bread cubes
  • 1 cup mayonnaise (or salad dressing)
  • 1/3 cup evaporated milk
  • 1/4 cup drained pickle relish
  • 1 Tbsp. instant minced onion
  • 1 Tbsp. lemon juice
  • 3 drops Tabasco sauce
  • 1/4 lb. grated process American cheese (1 cup)
  • 1/4 cup blanched almonds


Mix all ingredients except cheese and almonds. Place mixture in greased baking dish. Sprinkle cheese and almonds over top. Bake until cheese melts and almonds are toasted. Bake at 350 degrees F for 30 minutes.

By Robin from Washington, IA


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