Hot Chicken Salad

Cathie Valentine Recipe

By Cathie Valentine cataharin

My Mom gave me this recipe when I got married in 1984. I pulled it out and served it at a Christmas Party I hosted a few years ago. Everyone asks me to make it at my next party.


Recipe Rating:
 6 Ratings
Serves:
8 or more
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Salty, crunchy, and oh so tasty! A fun spin on traditional chicken salad.

Ingredients

3 c
cooked cubed chicken
1 c
celery-chopped
1/2 tsp
salt
1/2 c
green pepper-chopped
1 small
jar-pimento (drained)
2 Tbsp
lemon juice
1 c
mayonnaise
1 Tbsp
worcestershire sauce
1 can(s)
cream of chicken soup
2 to 3 c
crushed potato chips
1/2-3/4 c
shredded cheddar cheese
1/2 c
slivered almonds


Directions Step-By-Step

1
***PREHEAT OVEN TO 350 DEGREES***
2
In a large bowl, mix all ingredients except cheese, potato chips and almonds. Mix well. Place in a 9X13 casserole dish sprayed with non-stick vegetable spray.
3
Sprinkle cheese on top of mixture. Next sprinkle on crushed potato chips. Finally sprinkle almonds on top. Bake for 30 minutes at 350 degrees until bubbly.

About this Recipe

Course/Dish: Chicken, Salads
Main Ingredient: Chicken
Regional Style: American
Hashtags: #delicious, #retro