Submitted by Susan Patterson
Hot Chicken Salad
2 c. cooked chicken, cubed
1½ c. celery, chopped small
1½ c. toasted bread cubes
½ c. toasted slivered almonds
1 c. mayonnaise
2 Tbsp. grated onion
2 tsp. lemon juice
Salt to taste
1½ c. grated cheddar cheese
Mix all ingredients (save a few bread cubes and almonds for top). Bake at 350° for 30 minutes.
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