Title: Chicken Salad Bake
Categories: Leftovers, Main dish, Poultry
Yield: 4 To 5 servi

2 c Cooked chicken or turkey;
-cubed
1 c Celery; chopped
1/2 c Onion; chopped
1 Water chestnuts; drained and
- sliced
1/2 c Cheddar cheese; shredded
1/2 c Mayonnaise
1 Lemon juice
1/2 Salt
1/8 Pepper
1 c Canned shoestring potatoes

Preheat oven to 400 degrees F. Combine chicken or turkey, celery, onion,
water chestnuts, Cheddar cheese, mayonnaise, lemon juice, salt, and pepper
in 1 1/2-qt. casserole. Sprinkle with shoestring potatoes. Bake at 400
degrees F. for 20 to 25 minutes.

Tip: Potato chips or chow mein noodles may be substituted for the
shoestring potatoes.

Posted to Bakery-Shoppe Digest V1 #422 by Skeeter on Nov
29, 1997