Hot Chicken Salad Casserole

 Hot Chicken  Salad Casserole

HOT CHICKEN SALAD – serves 6-8

(Recipe given to Carol Carter from Flo Falvey)

3 ½ cups cooked diced chicken (white meat preferred)

1 can Cream of Chicken Soup

2 cups celery, chopped

½ cup sliced almonds

¼ cup chopped pimento

¾ cup mayonnaise

2 TBL. lemon juice

3 TBL. chopped onion

½ tsp. salt

¼ tsp. pepper

2 cups crumbled potato chips

1 cup grated cheddar cheese

 

Heat soup in pan

Add: celery, almonds, pimento, mayo lemon juice, onion, salt and pepper & half cheese

Put in a casserole (I used a 13x9 pan to stretch it, but a 9x9 might make it more thick and moist)

Mix rest of cheese with chips and sprinkle over the top of the salad

Bake 30 minutes at 400.