I am always looking for recipes that are easy and tasty. Our Sunday School Class (teacher - Nellita Young) is so faithful and willing to provide a meal when there is a need. It is oh so good when you can whip up a dish that you know will be enjoyed. I think this fits the bill.
HOT CHICKEN SALAD
2 cups chopped, cooked chicken breast (Probably 2 to 3 boneless)
1/2 cup sliced almonds
1 cup sliced water chestnuts
1 cup sliced pimiento
2 cups diced celery ( I do NOT use that much celery)
1 tsp. onion juice (I substitute onion powder)
1/8 tsp. black pepper (or to your taste)
2 T. lemon juice
3/4 cup mayonnaise (could use low fat)
2/3 cup grated sharp Cheddar cheese
1/2 cup crumbled French fried onion rings (canned)
1/2 cup crushed potato chips
Mix chicken, almonds, water chestnuts, pimiento, seasonings, lemon juice, and mayonnaise. Place into a 1 1/2 quart casserole dish. Sprinkle cheese on top, then crushed onion rings and potato chips. Bake at 350 degrees for 30 minutes.
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