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Country Kitchen
February 1, 2009 Previous Recipe | Next Recipe
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GANNIEíS CHICKEN CASSEROLE
TANGY BROCCOLI SALAD
MOTHERíS CHOCOLATE PIE
CRANBERRY ORANGE RELISH
HOT CHICKEN SALAD
APPLE ENCHILADAS
IMPOSSIBLE BUTTERMILK PIE
MOTHERíS SOUR CREAM POUND CAKE
LOW-CARB EGG CUSTARD
MAMA BUGGíS TEA CAKES
CHICKEN & WILD RICE SOUP
HOT CHICKEN SALAD

12 chicken breasts, cooked and chopped
1 small onion
2 (8-ounce) packages cream cheese
4 tablespoons lemon juice
2 cups mayonnaise
1 cup slivered almonds
Salt and pepper to taste
1 cup grated sharp Cheddar
4 cups crushed potato chips

Mix first seven ingredients together, and transfer into two, greased 9-inch by 13-inch baking pans. Bake at 350 degrees for 20 minutes. Sprinkle each dish with Cheddar, and then, potato chips. Bake 10 minutes more. Serve with a green salad and rolls for a quick, easy meal.





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