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Hot Chicken Salad
Once I'd tasted this chicken salad at a women's luncheon, I left with the recipe in hand.I was our city clerk several years, and on Election Day I often brought it as lunch for our poll workers.It got everyone's vote of approval! It's perfect for family as well - my husband and I have four grown children and seven grandchildren.Along with it, I serve fruit salad, home-baked bread and a light dessert.I've found it is also delicious stuffed in a tomato.-Ruth Glabe, Oronoco, Minnesota
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Ingrediënten
- 900 gram boneless skinless chicken breasts
- 2 bay leaves
- A bowl with a capacity of 1 liter containing diced celery
- 1 can ( 305 gram ) condensed cream of chicken soup, undiluted
- A bowl with a capacity of 1/2 liter containing mayonnaise
- A bowl with a capacity of 1/2 liter containing sour cream
- 2 cans ( 227 gram each ) water chestnuts, drained
- 1 can ( 227 gram ) mushroom stems and pieces, drained
Bereiding
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Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Add the next 11 ingredients.
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Transfer to a 13x9-in.baking dish ( dish will be full ).Sprinkle with cheese and onions.Bake, uncovered, at 350° for 30 minutes or until heated through.
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