Title: Hot Chicken Salad #4
Categories: Poultry
Yield: 8 Servings

4 c Chicken; cooked, boned,
-skinned & cut up
2 tb Lemon juice
3/4 c Mayonnaise
1 ts Salt
1/2 ts Accent
2 c Chopped celery
4 Hard cooked eggs; sliced
2 Pimientos; cut fine
3/4 c Cream of chicken soup;
-undiluted

----------------------------------TOPPING----------------------------------
1 1/2 c Potato chips; crushed
1 c Grated cheese
2/3 c Chopped almonds

Combine all salad ingredients & place in a 9x13x2-inch baking dish. Top
with potato chip mixture. Let stand in refrigerator overnight. Bake 20-25
minutes in 400 oven. Serves 8.

MRS R.J. (LOU) LUNN

TIME INCLUDES OVERNIGHT REFRIG.

From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.