Baked chicken salad

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

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