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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
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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
½ teaspoon salt
1 cup Velveeta cheese, grated or shredded |
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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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Copyright © 2005. Thom's Kitchen. All rights reserved.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183
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