Hot Chicken Salad – Annette Baird
2 cups diced chicken (turkey is good, too)
2 cups diced celery
½ cup slivered almonds
½ tea salt
1 tea grated onion
1 Tlb lemon juice
1 cup real mayonnaise
Mix together. Place in casserole dish and sprinkle grated cheese on top. Then add ½ cup crushed potato chips. Bake at 400˚ for 10 minutes. If you double this, it will fill a 9x13 inch pan.
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