Hot Crunchy Chicken Salad
3 cups cooked, diced chicken
1 cup finely chopped celery
2 tsp chopped onion
1/2 cup sliced almonds
1 (10 3/4 oz) cream of chicken soup
1 1/2 cup cooked rice
2 Tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
3/4 cup mayo
1/4 cup water
3 hard boiled eggs, sliced
2 cups crushed potato chips
1 cup shredded cheddar cheese
Mix all the ingredients together - NOT the chips or cheese. Spoon inot a greased 13"x9" pan. cover and refrigerate over night - at least 8 hours
Bake at 450 degrees F for 10-15 minutes. sprinkle top with the crushed chips and the cheese. Bake 5 mins.
No comments:
Post a Comment