From Paulette Vickery's Recipe Collection

Hot Chicken Salad

main dish, poultry, salads

4 each chicken breasts
3/4 cup mayonaise
1 can chowmain noodles, large
2 can cream of chicken soup
2 tablespoon minced onion
2 each hard boiled eggs
1 can mushroom pieces, drained
1 cup celery, chopped
1 1/2 cup chedar cheese, shreaded
1 pkg slivered almonds

Cook skinned, boneless, chicken breasts and cube. Combine with mayonaise. (Do not use salad dressing). Chop hard boiled eggs and add to mixture. Mix in all other ingredients, except chedar and slivered almonds. Place in greased 9 by 13 inch baking dish, or baking sheet with sides. Bake, 450 degrees, 15 minutes. Remove from oven and sprinkle with chedar cheese and slivered almonds. Return to oven and continue baking for 20 minutes. Serve hot. Casserole can be made ahead of time and refrigerated for later use.

Yield: 12 servings




** **