5-20 minutes.
Chicken Salad
Combine mayonnaise and lemon
Day before, cook chicken breasts, cool and cut into bite-size cubes.
Toss in French dressing and marinate overnight.
Add celery and mayonnaise to taste to make a chicken salad.
If desired, add nuts.
Spread salad in baking dish and spread cheese on top.
Bake at 350\u00b0 for 1/2 hour or until hot.
Put can of French fried onions on top and bake another 5 minutes.
Herbed Chicken (served hot):
Mix margarine with spices.
Coat chicken with herb mixture.
Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
For leftover chicken salad:
Mix all leftover ingredients together.
Delicious served on a plate of lettuce- suppose you could put in a sandwich.
Probably would be best served the next day to let flavors blend - mine didn't last that long.
Cook and chop up chicken.
Chop finely, almonds, celery and eggs.
Dissolve gelatin in 1/2 cup cold water and add to hot chicken stock.
Stir until gelatin is dissolved.
Add mayonnaise and mix well.
Add all remaining ingredients.
Season to taste. Place in molds or pans and chill.
Serve on lettuce leaves topped with stuffed olives.
Serves 16 to 18.
Beat eggs.
Add milk and pour over stuffing mix.
Let stand 15 minutes.
In the meantime, mix together the rest of ingredients. In a shallow buttered casserole, layer stuffing and chicken salad. Cover with 1 can mushroom soup (undiluted), then sprinkle with 1/2 cup grated cheese.
Bake 50 minutes at 350\u00b0.
Mix together in morning everything but the potato chips and grated cheese.
Cover and set in the refrigerator.
Just before baking, mix together potato chips and grated cheese and put on top of chicken salad.
Bake in a 400\u00b0 oven for 25 minutes.
Use a 9 x 13-inch pan.
Boil chicken; saute mushrooms.
Mix chicken, onion, celery, mushrooms and pimento.
Stir in chicken soup, mayonnaise, curry and salt.
Cover bottom of large baking dish with 1/2 crushed chips.
Fill with chicken salad and top with remaining 1/2 of crushed chips and grated cheese.
Bake at 350\u00b0 for 30 to 40 minutes.
Toss boiled chicken in French dressing and marinate overnight. Next day, add celery and mayonnaise to taste to make a chicken salad.
Add nuts, if desired.
Place in baking dish and cover with cheese spread.
Cook at 350\u00b0 for 1/2 hour or a little longer if not starting from room temperature.
Put can of onions on top and bake 5 minutes longer.
Combine all ingredients into 8 x 8-inch baking pan.
Bake at 450\u00b0 for 20 minutes, until chicken salad bubbles and boils.
Top with potato chips and bake an additional 10 minutes.
ire rack to cool.
Chicken.
Fill a large pot
In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. To serve, line a platter with baby spinach and carefully place shells on top. Drizzle with Ranch dressing. Nice served with chunks of crusty bread and iced mint tea.
ill center with your favorite chicken salad, if desired.
Cranberry mixture
o wire racks.
For chicken sald filling: combine all ingredients
In medium bowl, combine chicken salad, chopped walnuts, mustard and tarragon; mix well.
Cut each cantaloupe quarter lengthwise into 4 slices.
Arrange 4 slices on each of 4 spinach-lined plates. Spoon 1/2 cup chicken mixture onto each plate next to cantaloupe slices.
Garnish with walnut halves.
Makes 4 servings.
Preheat oven to 350\u00b0. Bake almonds for 5 to 7 minutes or until toasted. In a small bowl, stir chicken salad, cranberries and almonds together. If necessary, cut the bottom of each butterhead leaf, making leaves about 6-inches long. Discard bottom of leaves. Spread about 3 tablespoons of mixture lengthwise down one edge of each butterhead leaf. Roll up and secure each with 3 wooden cocktail picks, completely enclosing salad in lettuce. Use a gentle sawing motion to cut each lettuce roll between the picks, making 3 pieces.
Spread chicken salad on bread.
Top each with 2 tomato slices and slices of cheese.
Broil 1 to 2 minutes.
Garnish with green peppers.
Place chicken salad in mold.
When it has molded, place on serving tray and place crackers around salad.
Serves 40 people.
Roll out slices of bread with crusts cut off.
Cut into 1/4's. Press in miniature cupcake pans.
Bake in a 450\u00b0 oven until brown.
Store in airtight container until ready to use.
Fill each crust with chicken salad.
Top with pickles, chips or olives.
Mix first 8 ingredients in a small bowl.
Separate into 4 equal portions.
Spray a pan with Crisco and heat on high for a minute.
Heat first tortilla about 2 minutes per side (just until browned).
Remove from pan with tongs or fork.
Put 1/4 of the chicken salad mixture on the lower half of the tortilla and fold in the sides. Continue rolling in taco fashion and secure with a toothpick.
Cut in half on the diagonal and enjoy.
Boil 3 large boneless chicken breasts for about one hour,