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Baked Chicken Salad Recipe

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This recipe for Baked Chicken Salad is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. cooked,diced chicken
2 c. diced celery
3T minced onion
3T lemon juice
1/2 tsp salt
3/4 c. mayonnaise
3/4 c. slivered almonds
1/2 c. sliced mushrooms or 1 small can
1 can Cream of Chicken and Mushroom Soup
Potato chips, crushed
1/2 c. shredded cheddar cheese
Directions:
Directions:
Mix first nine ingredients. Pour into a 2 quart casserole dish. Spread soup over top, but do not mix into casserole. Sprinkle with cheese and top with potato chips. Bake at 325º for 30 minutes.
Personal Notes:
Personal Notes:
For the potato chips, Wavy Lays work the best.

 

 

 

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