Ingredients:
- 8 ounces uncooked elbow macaroni (2 cups)
- 3 1/2 to 4 cups cooked chicken, sliced or cubed
- 1/3 cup chopped almonds, toasted
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon rind
- 1 1/2 cups shredded Swiss cheese (8 ounces)
- 2 teaspoons seasoned salt
- 1/2 teaspoon pepper
- 1 1/4 to 1 1/2 cups mayonnaise
- chopped fresh parsley, optional
Preparation:
Cook macaroni in salted boiling water as directed on package; drain. In a large bowl, combine macaroni, chicken, almonds, lemon juice and rind, shredded cheese, salt, pepper, and mayonnaise. Transfer to a buttered 2-quart casserole or baking dish. Bake at 350° for 30 minutes. Garnish with chopped parsley, if desired. Hot chicken salad with macaroni serves 4 to 6.
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