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Full Online Book HomeLearning KitchenPoultry - Chicken Casserole - Baked Chicken Salad
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Poultry - Chicken Casserole -  Baked Chicken Salad Post by :maurypb Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2964

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Poultry - Chicken Casserole - Baked Chicken Salad

4 cups cubed, cooked chicken
8 oz. very fine noodles, cooked and drained
2 ( 10 1/2 oz.) cans condensed chicken noodle soup (do not dilute)
1 cup chopped celery
1/4 cup finely chopped onions
1/4-1/2 tsp. garlic powder (to taste)
6 hard cooked eggs, chopped
3/4 to 1 cup mayonnaise


Preheat oven to 350 degrees F.

Mix all ingredients and put in a 9 x 13 inch pan or other casserole dish. Top with crushed potato chips. Bake at 350 degrees 30-45 minutes, or until hot and bubbly.

Note: The soup should not be diluted. Because there is enough sodium in the soup plus the salt on the chips, there is no need to add extra salt.
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2 to 2 1/2 c. diced, cooked chicken breast meat 1 c. diced celery 1 tsp. minced green onion 1/2 c. chopped almonds or pecans 2 chopped, hard-boiled eggs 1/2 tsp. salt 1 Tbsp. lemon juice 1/4 tsp. Worcestershire sauce 1/4 tsp. pepper 3/4 c. mayonnaise 2 c. crushed potato chips Cream Sauce: 4 Tbsp. flour 4 Tbsp. butter or oleo 1 c. chicken broth Make cream sauce. Add the chicken breast meat, celery, minced green onion, almonds, eggs, salt, lemon juice, Worcestershire sauce, pepper and mayonnaise and mix thoroughly. Line baking dish with 1 cup crushed potato chips. Pour in
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