Chicken salad casserole

Yield: 1 Servings

Measure 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 \N Hard cooked eggs
\N \N Salt and pepper to taste
\N \N Chopped pimentos; (optional)

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

Similar recipes