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Baked Chicken Salad Casserole Recipe

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This recipe for Baked Chicken Salad Casserole is from Scott Family Cookbook, 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:  
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 400º 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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