Yield: 1 salad
| Measure | Ingredient |
|---|---|
| 4 cups | Cooked Chicken, cut into bite-sized pieces |
| 2 cups | Celery, chopped |
| ⅔ cup | Condensed Cream of Chicken Soup |
| ½ cup | Green Pepper, choppped |
| ⅔ cup | Mayonnaise |
| 2 tablespoons | Lemon Juice |
| ½ cup | Onion, chopped |
| 2 \N | Pimentos, chopped |
| \N \N | Salt to taste |
| 4 \N | Hard Boiled Eggs, sliced |
| 1 can | Water Chestnuts, drained |
| 1 can | Mushrooms, sliced (sm. can) |
Mix above ingredients together and put in a baking pan. Top with 1 C cheese, grated; ½ C slivered almonds; and 1 C crushed potato chips.
Bake at 350øF for 30 minutes.
Source: S.H.A.R.E. Colorado Sep./Oct. 1994 From: Sandra May Date: 09-27-94