Hot Chicken Salad

Name: Hot Chicken Salad
Ingredients: 2 cups chopped chicken; 1 can cream of chicken soup, undiluted; 2 hard-boiled eggs, chopped; 1 cup chopped celery; % cup mayonnaise; 1 tablespoon lemon juice; % cup sliced water

From Shallowford cookery, 1951

Serves 6.

Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 20. The excerpt below is the record exactly as published.

Hot Chicken Salad 2 cups chopped chicken 1 can cream of (stewed, boiled or chicken soup, baked) undiluted 2 hard-boiled eggs, chopped % cup sliced water or sliced chestnuts or almonds 1 cup chopped celery Salt and pepper % cup mayonnaise 1 tablespoon lemon juice

Cook this with the app: pantry check, scaling, and the assistant.