Hot Chicken Salad

1
Cathie Valentine

By
@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:
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.

About Hot Chicken Salad

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