Hot Chicken Salad Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
A favorite from Food with a Flair The Village Woman's Club cookbook, Bloomfield Hills, MI, 1971. Ingredients:
3 cups cooked chicken, cut in 1 ",cubes |
2 cups sliced celery |
1 cup mayonnaise |
1/2 cup toasted almond |
2 tablespoons lemon juice |
2 teaspoons grated onions |
1/4 teaspoon celery seed |
1/2 teaspoon salt |
2 cups potato chips, crushed (reduced fat work well) |
1/2 cup cheddar cheese or 1/2 cup monterey jack and cheddar cheese blend, grated |
Directions:
1. Cover bottom of ungreased casserole with 1 cup potato chips.
2. Combine rest of ingredients (except cheese) and place in the casserole.
3. Top with cheese and remaining chips.
4. Bake at 375F for 20 minutes.
5. Do not overcook.
6. Small amounts of pimiento and green pepper add color or 1/2 cup mushrooms and 1/2 cup water chestnuts may be added.
7. Crabmeat may be substituted for chicken.
|
|