Chicken Salad Cheese Ball

Mary Boyt

1 8 oz cream cheese and 8 oz. shredded cheddar cheese, let stand at room temperature until soft

Add: 2 small cans of canned chicken, drained 1/2 c. chopped celery 1/4 c. chopped onion 1/2-3/4 pkg. Hidden Valley Dressing, Seasoning salt to taste Few drops of Texas Pete or Tabasco Mix together well. Refrigerate for at least an hour. Chop 1/2 c. nuts fine and add 2 tbs. chopped parsley. Shape mixture into a ball, roll in nut mixture, and place in refrigerator overnight. Serve with crackers.

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