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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This in Nancy's grandmother's recipe. We have modified it slightly, leaving out 4 hard-boiled eggs coarsely cut up. I like the way all of the different tastes interact together. Ingredients:
4 cups chicken meat, preferably white coarsely diced |
1 teaspoon salt |
1 (12 ounce) can cream of chicken soup |
2 cups celery, coarsely chopped |
2 tablespoons lemon juice |
2 tablespoons onions, chopped |
3/4 cup mayonnaise |
2 pimientos, cut up finely |
1 cup cheddar cheese, grated |
1 1/2 cups potato chips, crushed |
2/3 cup almonds, finely chopped and toasted |
Directions:
1. Combine all ingredients except cheese, potato chips and almonds.
2. Place in rectangular baking dish.
3. Top with cheese, potato chips and almonds.
4. Let stand overnight in fridge.
5. Bake in 400 degree oven for 30 minutes.
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