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Friday, December 28, 2012

Hot Chicken Salad - perfect for winter nights or summer luncheons . . . no canned soup!

Hot Chicken Salad
2-1/2 cups chopped, cooked chicken meat
1-1/2 cups chopped celery
1/2 cup chopped almonds
1/4 cup chopped green bell pepper
1 (8-ounces) can water chestnuts, drained and chopped
2 tablespoons chopped pimento
1 teaspoon sea salt
2 tablespoons lemon juice
3/4 cup mayonnaise
1/2 cup shredded Swiss cheese
3 cups crushed potato chips
Preheat oven to 350 degrees. Combine the chicken, celery, almonds, water chestnuts, bell pepper, pimento, salt, lemon juice, and mayonnaise. Mix well and spoon into a greased casserole dish. Top with grated cheese and the crushed potato chips. Bake for 20 minutes covered; remove cover and bake additional 10 – 15 minutes or until heated thoroughly and cheese is melted. Remove from oven, allow to rest for 5 minutes; cut and serve.

1 comment:

Mrs WASP said...

Sounds absolutely delish! Can't wait to make it!