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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A delicious recipe, that I got from a co-worker, I have tried it. It is fantastic. This needs to be refrigerated overnight for 8 hours. Ingredients:
4 cups chopped cooked chicken breasts |
1 cup mayonnaise |
1/4 cup chopped onion |
1 1/2 cups chopped celery |
4 hard-boiled eggs, chopped |
1 (4 ounce) can chopped pimiento, drained |
1 cup slivered almonds, toasted |
1 cup shredded cheddar cheese |
1 teaspoon seasoning salt |
1/2 teaspoon white pepper |
3 tablespoons lemon juice |
1 (10 ounce) can cream of chicken soup |
1 cup crushed plain potato chip |
Directions:
1. In a large bowl, combine all the ingredients, except the crushed potato chips.
2. Spoon mixture in 9x13 baking dish.
3. Cover and refrigerate for 8 hours, if taken out earlier the flavor will decrease.
4. When ready to bake, top casserole with crushed potato chips.
5. Bake uncovered at 325 degrees, for 35 - 40 minutes, or until potato chips are browned lightly.
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