"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad, by , is from The Shires/Neal Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom - Sonia Wolfenbarger
Added: Saturday, October 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups diced, cooked chicken or turkey
3 hard-boiled eggs, chopped
1 - 10 oz. can cream of chicken soup
1 cup diced celery
1/2/cup slivered almonds
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
3/4 cup mayonnaise
2 cups crushed potato chips

Directions:
Directions:
Combine all the ingredients except the chips.

Crush the chips (can place in plastic baggie and use a rolling pen to crush them.)

Place the chicken mixture in an oblong pyrex dish that has been sprayed with Pam. Place the chips over the top.

Bake at 400 degrees for 20 minutes.

Personal Notes:
Personal Notes:
This is a great dish to fix with left over turkey after Thanksgiving. You can make the chicken mixture ahead of time and keep it in the refrigerator overnight before baking -- just don't put the chips on the top until you are ready to put it in the oven.

Ms. Wolfenbarger was married to my High School Algebra teacher. She went to our church and shared several of her good recipes with Mom over the years.

 

 

 

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