Baked Chicken Salad Dated 1966 |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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BAKED CHICKEN SALAD DATED 1966 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Madden Estate in Grand Prairie, Texas in 1991. Ingredients:
3 cups diced cooked chicken |
1 cup sliced celery |
1 cup shredded sharp cheddar cheese |
1/4 cup chopped pitted ripe olives |
1 tablespoon chopped onion |
1 teaspoon salt |
salad dressing to taste |
1 cup crushed potato chips |
tomato wedges |
Directions:
1. Combine chicken, celery, 1/2 cup cheese, olives, onion, salt and salad dressing then toss lightly.
2. Place in casserole dish and sprinkle with remaining cheese and potato chips.
3. Garnish with tomato wedges then bake at 350 for 25 minutes.
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