Hot chicken salad #4
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken; cooked, boned, skinned & cut up |
| 2 | tablespoons | Lemon juice |
| ¾ | cup | Mayonnaise |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Accent |
| 2 | cups | Chopped celery |
| 4 | Hard cooked eggs; sliced | |
| 2 | Pimientos; cut fine | |
| ¾ | cup | Cream of chicken soup; undiluted |
| 1½ | cup | Potato chips; crushed |
| 1 | cup | Grated cheese |
| ⅔ | cup | Chopped almonds |
Directions
TOPPING
Combine all salad ingredients & place in a 9x13x2-inch baking dish. Top with potato chip mixture. Let stand in refrigerator overnight. Bake 20-25 minutes in 400 oven. Serves 8.
MRS R.J. (LOU) LUNN
TIME INCLUDES OVERNIGHT REFRIG. From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .