Al Hasa Cookbook - 1976


2 cups boned chicken
2 cups thinly sliced celery
2 cups croutons or 2 cups cut up bread with 1/2 teaspoon poultry seasoning
1/2 cup slivered almonds
2 tablespoons lemon juice
2 tablespoons grated onion
1 cup mayonnaise
1 cup grated cheese

If croutons are not available; combine bread cubes and poultry seasoning; toast in oven until bread is dry. Combine chicken, 1/2 of croutons, celery, lemon juice, mayonnaise, salt, 1/2 of cheese. Combine croutons, cheese and almonds; sprinkle on top of salad and bake at 450o for 10 to 15 minutes or until bubbly.

This can be made ahead and put in the refrigerator or frozen.  The recipe can be made with turkey or tuna; when using tuna, omit poultry seasoning.

Darlene Cook, Dhahran