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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A wonderful chicken casserole to have for dinner or even leftovers. Ingredients:
4 skinless, boneless chicken breast halves |
4 hard-cooked eggs, sliced |
2 cups chopped celery |
3/4 cup creamy salad dressing, e.g. miracle whip |
2 tablespoons orange juice |
3/4 (10.75 ounce) can condensed cream of chicken soup |
1/2 teaspoon poultry seasoning |
1 teaspoon onion salt |
1 (4 ounce) jar diced pimento peppers, drained |
1/2 cup blanched slivered almonds |
1 1/2 cups shredded sharp cheddar cheese |
1 1/2 cups crushed potato chips |
Directions:
1. Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.
2. In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos. Mix well and spread mixture into a 9x13 inch baking dish. Sprinkle with almonds, cheese and potato chips. Refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake casserole in preheated oven for 45 minutes.
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