Hot chicken salad casserole #1
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken; cooked, diced |
| 2 | cans | Cream of chicken soup |
| 2 | cups | Celery; diced |
| 4 | tablespoons | Onion; minced |
| 1 | cup | Mayonnaise |
| ¾ | cup | Chicken stock |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 4 | tablespoons | Lemon juice |
| 6 | Hard boiled eggs; chopped | |
| 4 | teaspoons | Pimento; chopped |
| 1 | cup | Slivered almonds |
| Crushed crackers or potato chips | ||
Directions
Combine all ingredients, except almonds and cracker crumbs or potato chips, and place in a 3 to 4 quart casserole. Top with slivered almonds and crumbs. Bake in a 350 degree oven for 40 minutes. Serves 10 to 12.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .