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
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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