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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is my most requested recipe. It can be prepared a couple hours ahead of time which makes it a perfect dish to serve when entertaining. Just pop it in the oven a few minutes before you plan to eat. I especially like to serve it during the summer months accompanied with a jello salad and some fresh fruit and fresh crossiants. But it's equally good served in the cooler months along side of a vegetable (maybe peas or asaparagus) and a nice spinach salad and hot bread. Ingredients:
2 cups cut-up cooked chicken |
2 cups chopped celery |
1 (10 1/2 ounce) can cream of chicken soup |
1 teaspoon salt |
2 tablespoons minced onions |
1/2 cup chopped almonds |
1/4 teaspoon pepper |
1 tablespoon lemon juice |
2/3 cup mayonnaise |
3 -6 hardboiled egg, chopped |
2 cups crushed potato chips (see note below) |
Directions:
1. Combine all ingredients except chips.
2. In a casserole dish, place 1/2 of the crushed potato chips. (see Note below).
3. Add the chicken salad mixture.
4. Top with the remaining chips.
5. Bake at 350-450 for 15 to 25 minutes or until hot and bubbly.
6. Note: I actually don't divide the potato chips. I only use about half of the chips called for in the recipe - and skip the bottom layer. I only put the crushed chips on the top of the casserole. This is just personal perference. I wanted to submit the recipe the way it was written and the way I made it when I first found it.
7. Note: Crushed corn flake cereal can be used in place of the potato chips.
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