Favorite Hot Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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When I first tried this dish at a church luncheon, it reminded me of all the wonderful meals my grandma used to make. My family loves the old-fashioned flavor. Ingredients:
2 cups mayonnaise |
1/4 cup lemon juice |
5 cups cubed cooked chicken |
1 cup sliced celery |
1 cup cooked long grain rice |
1 cup slivered almonds, toasted |
1/4 cup finely chopped onion |
1 jar (2 ounces) diced pimientos, drained |
1 cup (4 ounces) shredded cheddar cheese |
1-1/2 cups crushed potato chips |
Directions:
1. In a large bowl, combine mayonnaise and lemon juice until smooth. Add chicken, celery, rice, almonds, onion and pimientos; mix well. Spoon into a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and potato chips.
2. Bake, uncovered, at 325° for 30-35 minutes or until bubbly. Yield: 6-8 servings.
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