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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Salad Casserole Recipe

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This recipe for Chicken Salad Casserole is from The Dennis Family, 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:  
1 Chicken cooked and deboned
2 tbsp Lemon Juice
3/4 c Mayonnaise
Salt and Pepper to taste
1/2 stick Butter
2 c Celery chopped
1 med Onion chopped
3/4 c Cream of Mushrom Soup
1 lg jar Pimentos chopped
1 1/2 c Potato Chips crushed
1 c Cheddar Cheese grated
2/3 c Slivered Almonds toasted
Directions:
Directions:
Cook chicken cool and debone. Cook celery and onion in butter until tender. Season with salt and pepper. Stir in soup, mayo pimentos and chicken. Place in a round greased casserole dish. At this point you can refrigerate overnight to develop flavors. Before baking top with chips, cheese and almonds. Bake in 350º oven for 30 to 40 minutes or until hot and bubbly.

 

 

 

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