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, .

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