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Hot Chicken Salad

Ingredients
  Diced cooked chicken 2 1⁄2 Cup (40 tbs)
  Toasted almonds 1 Cup (16 tbs)
  Diagonally sliced celery 2 Cup (32 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Lemon juice 3 Tablespoon
  Mayonnaise 1 Cup (16 tbs)
  Grated onion 3 Tablespoon
  Processed cheese cubes 1 Cup (16 tbs)
  Crushed potato chips 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  English muffin 4 , toasted
Directions

Combine all ingredients in crock pot except half the process cheese, half the potato chips, half the parmesan cheese and the english muffins.
Cover and cook on low setting for 4 to 6 hours.
Just before serving, sprinkle with remaining process cheese, potato chips and parmesan cheese.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Equipment: 
Crock Pot
Ingredient: 
Chicken

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