Hot chicken salad #5

8 Servings

Ingredients

Quantity Ingredient
3 cups Cooked; diced chicken
1½ cup Diced celery
Salt to taste
Pepper to taste
2 tablespoons Finely diced onion
1 cup Chopped almonds
1 cup Hellmann's mayonnaise
2 tablespoons Fresh lemon juice
1 tablespoon Grated lemon rind
1 can (8-oz) water chestnuts; sliced and drained
1 can (8-oz) black olives; diced and drained
1 cup Whole white seedless grapes
½ cup Capers (optional)
1 cup Grated Cheddar cheese
Potato chips; crushed (optional)

Directions

Combine all ingredients except cheese in a 7x12 casserole dish. Sprinkle cheese on top with crushed potato chips, if desired. Bake at 450ø, uncovered, for 15 minutes Yield: 8 servings.

HELEN MC LARTY PECK

(MRS. GEORGE)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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