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Country Kitchen
November 1, 2011 Previous Recipe | Next Recipe
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Baked Chicken Salad
Salmon Patties
Chicken Roll-ups
Pecan Pie
Pecan Clusters
Never Fail Divinity
Pat and Waynes Brunswick Stew
Chicken Dressing
Good Cookies
Lane Cake
Blueberry Stack Cake
Buttermilk Flapjacks
Baked Chicken Salad

4 cups chicken broth
2 cups chopped celery
cup chopped onions
6 cups chopped cooked chicken (3 large fryers)
2 cups mayonnaise
cup chopped pimentos
2 (14-ounce) packages cornbread stuffing mix
2 cups grated cheddar cheese
4 cups potato chips
cup slivered almonds

Heat oven to 350 F. Simmer celery and onions in chicken broth. In a large bowl, combine with chicken, mayo, pimento and stuffing mix. Mix well and place in a 9-X13-inch casserole dish. Top with grated cheese and sprinkle with crushed potato chips and almonds. Bake for 30 minutes.





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