Hot chicken salad

0 likes 0 comments Recipe by martin girl's

Ingredients for eight servings

4 cups cooked chicken, but to bite-size pieces
1 1/2 to 2 cups of mayonnaise
one can cream of chicken soup
2 cups chopped celery
4 hard boiled eggs, coarsely cut up
1 teaspoon salt
1 tablespoon lemon juice

TOPPING
2/3 cup sharp cheddar cheese, grated
1/2 cup slivered almonds
1/2 cup crushed potato chips

50 min · Medium

Directions

1. blend first seven ingredients well.

2. Put into baking dish and sprinkle topping over.

3. Bake covered at 400° for 25 min. (I removed the cover for the last 5 min. or so. I also added curry to taste.)

4. may be made day before and refrigerated without baking.

5. Serve with a variety of crackers, or make warm sandwiches.

appetizers November 16, 2011 03:17

Author Sydney Rehcamp