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Hot Chicken Salad

2 c. chicken, cooked and cubed
1 can (10 3/4 oz.) cream mushroom soup
1 c. celery , cut up
2 tsp. chopped onion
3/4 c. mayonnaise
2 hard boiled eggs, chopped
3/4 c. chicken broth
1 1/2 c. cooked rice (1/2 c. raw)
1 T. lemon juice
1 1/2 crushed potato chips
     
 
Mix chicken, celery, onion, eggs and rice. Stir in cream of chicken soup, mayonnaise, chicken broth and lemon juice. Pour into 9 by 13 inch pan. Top with crushed potato chips. Bake at 350 degrees for 30 minutes.
 





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