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Baked Chicken Salad
Baked Chicken Salad

Baked Chicken Salad

24 Hr(s)
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1 serving
Original recipe yields 1 serving
3 1/2 cups cooked, chopped chicken (3 - 4 breasts)
2 cups chopped celery
2 tsp grated onion or 3/4 tsp. onion juice
2 Tbsp diced pimiento
2 Tbsp lemon juice
1/2 can sliced water chestnuts
1/2 cup mayonnaise
1/2 can cream of chicken soup
1/2 tsp each of salt & pepper
1 1/2 cups grated cheddar cheese
1 1/2 cups crushed potato chips
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Let's Make It
1
Combine all ingredients except cheese and potato chips. Put into 9x13 baking dish.
2
Cover and refrigerate overnight or for several hours.
3
When ready to bake, top with cheese. Bake at 350 degrees F until bubbly, top with potato chips and bake 5 minutes.
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