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A Cooking Adventure with Thom


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Hot Chicken Salad

 

Thom Hackett
Original Recipe from Donna Bell

Serves:  6

 

 

Ingredients


2 cups cooked chicken, cubed
2 cups celery, thinly sliced
2 cups herb croutons
1 water chestnuts, can
2 tablespoons lemon juice
2 tablespoons onion, minced
teaspoon salt
1 cup Velveeta cheese, grated or shredded

Cooking Method


Mix all ingredients and put into a 2 quart casserole dish and bake at 350 F. until hot and bubbly, about 30 minutes.
     
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