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Baked Chicken Salad Casserole Recipe

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

Contributor:  
Contributor:  
DOREEN SCOTT

Category:
Category:

Ingredients:  
Ingredients:  
4 c. cooked chicken
3/4 c. mayonnaise
2 tbsp. lemon juice
2 pimentos, (i get the little jar)
1 can Cream of Chicken Soup
4 hard boiled eggs, sliced
1 tsp. salt and pepper
1 tsp. finally chopped onion

Topping:
2/3 c. shredded cheddar cheese
1 c. crushed potato chips

Directions:
Directions:
1. Mix first 9 ingredients and put in a large, shallow 1 1/2 qt. baking dish.
2. Combine potato chips and cheese and sprinkle on top.
3. Chill several hours or overnight.
4. Bake at 400 for 25-30 min. (35-40 min., if right out of refrigerator.)

I usually serve with dinner rolls and a salad.

Personal Notes:
Personal Notes:
Kathy Ruebusch gave me this recipe and Tyler loves it. The crushed potato chips on top are essential!

 

 

 

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