Serve with BobDog’s Mountain Rose’
Cooked Chicken Salad
Author: BobDog Wines
- 3 cups diced cooked chicken
- 1 cup diced celery
- 2 tablespoons chopped onion
- ½ can French fried onion rings (4oz ttl)
- 1 can water chestnuts, diced
- ½ cup sliced almonds
- ½ cup grated cheddar cheese
- ½ cup mayo and 2 tablespoon lemon juice combined
- Combine all ingredients, transfer to a 1½ quart casserole dish, lightly buttered.
- Put in preheated over at 350' and bake for 30 min.