HOT CHICKEN SALAD

3 cups chicken breast, cooked and cut into bite size pieces
3 boiled eggs, cut fine
1 can sliced water chestnuts
1/2 cup mayonnaise
1 can cream of chicken soup
1 teaspoon lemon juice
2 cups diced celery
2 tablespoons minced onion
chicken broth for right consistency (1/4 cup)

Combine all ingredients and pour into a 9 x 13 pan.
Cover with bread crumbs and bake at 350 degrees for 30 minutes.
Prepare day before baking, place bread crumbs on top just before baking.





ITALIAN ANTIPASTO SALAD

4 cups torn assorted lettuce or salad greens
2 cups fresh broccoli florets
6 oz. thinly sliced deli ham, cut into strips
2 tomatoes, chopped
1 can (2.25 oz) sliced black olives, drained
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (14 oz) artichoke hearts, drained and quartered
1/3 cup Italian dressing
1/4 cup shredded fresh parmesan cheese

In a large bowl combine all ingredients except salad dressing and cheese.
Pour dressing over salad, toss gently to coat.
Sprinkle with cheese. Yield: 6 -1.5 cup servings.



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