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CHICKEN SALAD CASSEROLE
2 c. chopped cooked chicken
1 c. chopped celery
1 can cre
a
m of chic
k
e
n soup
3/4 c. mayonnaise
1 c. sliced diced water chestnu
t
s
1/2 c. slivered almonds
4 tbsp. butter
1 c. crushed corn fla
k
es
Mix all in
g
redients except but
t
er and corn flakes.
Place in ungreased 13 x 9
x 2 inch c
a
sserole.
Melt butter and mix with corn flakes.
Spread over casserole and bake at 350 degrees for 45 minutes.
All ingredients may be mixed ahead except corn flakes and b
u
tter.
T
h
is should be
p
ut on just before b
a
king.
Casserole shou
l
d be eaten as soon as baked.
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CHICKEN SHISH -KA -BOBS
3 lb. chicken, cut in chunks or strips marinade
i
n
mixture of
1/3 c. teriyaki sauce
2 tbsp. vegetable oil
2 tbsp. chili sauce
1/4 c. honey
1 tsp. salt
1/2 tsp. g
r
ound ginger
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