Title: Hot Chicken Salad
Categories: Salad Chicken
Yield: 6 Servings

2	c	Chicken; cooked, chopped
1/2	ts	Salt
2	ts	Lemon juice
1	c	Mayonnaise
2	c	Celery; chopped
1/2	c	Almonds; slivered
1	md	Onion; diced
1	c	Cheddar cheese; grated
1/2	c	Dry cornbread stuffing mix

Mix all ingredients, except stuffing mix and some of the cheddar cheese for the top in casserole dish. Put stuffing mix and rest of cheese on top. Bake 10 to 15 minutes at 350 degrees

Serves 6 adults easily.

SOUCE: The 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

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