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Kitchen Mailbox Countdown to Dinner Dining
Hot Cranberry Chicken Salad

2 cups cooked chicken or turkey, cubed
1 cup Cheddar cheese, shredded (reserve 1/4 cup for topping)
1 cup dried sweetened cranberries (reserve 1/4 cup for topping)
2 cups celery, thinly sliced
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon onion, finely chopped
1/2 cup sliced almonds
2 cups plain croutons
Salt to taste

Combine chicken, 3/4 cup of cheese, 3/4 cup of cranberries, and celery. Set aside.

Mix mayonnaise, lemon juice, and onion. Add to chicken mixture with almonds and croutons, mixing well. Add salt to taste. Place in a 9-by-9-inch or 7-by-12-inch baking dish. Sprinkle top with remaining cheese and cranberries. Bake, uncovered, at 350 degrees for 30 minutes, or until hot. Do not overbake. Makes 6 servings.

"Cooking Possibilities"

Thursday, December 09, 1999

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