Serves: 8
Total Calories: 339
Combine all ingredients except cheese, almonds, and noodles in a large mixing bowl. Pour into a 9x13x2-inch pan. Top with cheese, almonds, and noodles. Refrigerate, covered, overnight. Bake at 350° for 30-35 minutes or until lightly browned and bubbly.
This Hot Chicken Salad recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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