Turkey salad (hot)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | TURKEY, CUT UP |
| ½ | teaspoon | ACCENT, OPTIONAL |
| 2 | tablespoons | LEMON JUICE |
| ¾ | cup | MAYONNAISE |
| 1 | teaspoon | SALT |
| 1 | teaspoon | WHITE PEPPER |
| 1 | cup | CHOPPED CELERY |
| 4 | eaches | HARD BOILED EGGS, CHOPPED |
| ¾ | cup | CREAM OF CHICKEN SOUP, 1 cn |
| ¼ | teaspoon | ONION POWDER |
| ⅔ | cup | SLIVERED ALMONDS |
| 1 | cup | SHREDDED CHEDDAR CHEESE |
| 1½ | cup | CRUSHED POTATO CHIPS |
Directions
COMBINE ALL INGREDIENTS EXCEPT FOR THE CHEESE AND POTATO CHIPS IN A CASSEROLE DISH. TOP WITH CHEESE AND POTATO CHIPS. BAKE AT 400 DEG F. FOR 20 TO 25 MINUTES.
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