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Chicken Salad Bake

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 80095

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2 cups cubed cooked chicken
1 cup chopped celery
1/2 cup chopped onion
1 can (5-oz size) water chestnuts, drained and sliced
1/2 cup shredded Cheddar or Colby cheese, depending on preference
1/2 cup mayonnaise
1 tablespoon fresh-squeezed lemon juice (more if desired)
1 teaspoon garlic powder, or more to taste
1/2 teaspoon salt
1 cup canned shoestring potatoes*


In a large bowl, gently combine chicken, celery, onion, water chestnuts and Cheddar/Colby cheese, evenly distributing all ingredients.

In another bowl, combine mayonnaise, lemon juice, garlic powder, salt, and pepper, then stir into bowl with chicken mixture and thoroughly combine.

Pour into buttered 1 1/2 quart casserole pan. Sprinkle top with shoestring potatoes, and bake at 400F for 20-25 minutes.

Allow to cool slightly, serve and enjoy!

*Potato chips or chow mein noodles may be substituted for the shoestring bpotatoes.

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Nutritional data has not been calculated yet.

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