"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Baked Chicken Salad Casserole Recipe

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This recipe for Baked Chicken Salad Casserole, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lula Crawford
Added: Saturday, April 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. cooked chicken, diced
1/2 c. diced green pepper
2 c. diced celery
2 Tbsp. diced onion
2 Tbsp. diced pimento (optional)
1/2 c. mayonnaise
1/2 can cream of chicken soup
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 c. sliced almonds
1/2 c. grated American cheese
2 c. potato chips, crumbled

Directions:
Directions:
Preheat oven to 350. Toast almonds in moderate oven. Combine all ingredients, except the cheese and potato chips. Toss lightly and spoon into a 1 1/2 quart casserole dish. Spread grated cheese and crumbled potato chips on top. Bake for 25-30 minutes. Garnish with paprika and parsley. Serve hot.

Number Of Servings:
Number Of Servings:
8-10 servings
Personal Notes:
Personal Notes:
My favorite Scripture verse is Proverbs 12:4. "A virtuous woman is a crown to her husband."

 

 

 

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