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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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a salad that is a welcome change to the typical cold salads. We prefer it as a main dish served with sliced tomatoes and cucumbers Ingredients:
6 cups cooked chicken, cubed |
4 cups celery, diced |
1 can cream of chicken soup |
2 cups mayonnaise |
2 cups sour cream |
2 cans water chestnuts, drained |
2 teaspoons chopped onions |
1 cup pecan pieces |
2 teaspoons lemon juice |
2 teaspoons salt |
1/2 teaspoon pepper |
2 cups shredded cheddar cheese |
1 can french-fried onions |
Directions:
1. Mix all together except for cheese and french-fried onions.
2. Place in grased 9x13 pan.
3. Sprinkle with french-fried onions and cheese.
4. Bake at 350 for 30 minutes.
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