Hot Chicken Salad Casserole


Ingredients:

3 to 4 cups cooked chicken, shredded or finely diced

1 cup almonds, slivered (optional)

1 (8 ounce) can sliced water chestnuts, drained

1 (4 ounce) can sliced pimentos, drained

2 cups celery, chopped

1 (10 ounce) can cream of chicken soup

1 1/2 cups mayonnaise

1 tablespoon lemon juice

1 teaspoon salt

1/2 teaspoon pepper

3 cups shredded cheddar cheese

3 cups crushed potato chips

Directions:

Preheat oven to 350 degrees. Combine first 10 ingredients in a large bowl and mix well. Spoon into a  9 x 13-inch baking dish that has been sprayed with cooking spray.  Bake covered with foil for 25 to 35 minutes. Uncover and sprinkle cheese and crushed chips on top.  Bake another 10 to 20 minutes or until warm,  bubbly and golden. Let stand 10 minutes. Cut into squares to serve.

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