Chicken salad casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Diced; cooked chicken |
| 1¼ | cup | Diced celery |
| ½ | cup | Finely crumbled crackers |
| 1 | can | Cream of chicken soup |
| 1 | cup | Mayonnaise |
| 1 | cup | Sliced almonds |
| 2 | Hard cooked eggs | |
| Salt and pepper to taste | ||
| Chopped pimentos; (optional) | ||
Directions
Mix well. Top with finely crushed potato chips. Bake at 425 degrees for 20 minutes. Serves 6.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by smith3<smith3@...> on Dec 28, 1997