Hot Chicken Salad

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.

Rating:

★★★★★ 6 votes

Comments:

87 Comments

Serves:

8 or more

Prep:

30 Min

Cook:

30 Min

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

Step-By-Step

1***PREHEAT OVEN TO 350 DEGREES***

2In 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.

3Sprinkle 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.

See Recipe Card