Hot Chicken Salad
Created by Bobbie on November 6, 2011
- Servings: 6
- Prep Time: 20m
- Cook Time: 45m
- Recipe #2098
Ingredients
- 2 cups cooked chicked, cut in bite-size pieces
- 2 cups chopped celery
- 1 (10 1/2 ounce) can condensed cream chicken soup, undiluted
- 1 teaspoon salt
- 2 tablespoons dry minced onions
- 1/2 cup chopped or sliced almonds
- 1/4 teaspoon pepper
- 1 tablespoon fresh lemon juice
- 2/3 cup mayonnaise (do not use low fat or fat free)
- 3-6 hard boiled eggs, chopped
- 2 cups crushed potato chips (see note below)
How to Make
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Step 1: Combine all ingredients except chips.
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Step 2: In a casserole dish, place half of the crushed potato chips (see note below).
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Step 3: Add the chicken salad mixture on top of the chips.
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Step 4: Top with remaining chips.
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Step 5: Bake at 350-450 for 15 to 25 minutes or until hot and bubbly.
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Step 6: Note regarding crushed potato chips: I actually don't divide the chips, I use 1/2 the amount called for and only place them on TOP of the dish. This is personal preference. I find that the chips on the bottom can sometimes get a little on the "soggy" side -- especially if you prepare this dish ahead of time.