Salty and crunchy, this is a fun spin on traditional chicken salad. Served hot, it has a creamy, cheesy dressing and a crisp and crunchy topping. Enjoy this as a dip or sandwich topping. With its savory and tangy flavor, you can serve this with fresh veggies, chips, or rolls. It's a very versatile chicken salad recipe. My mom gave me this recipe when I got married in 1984. A few years ago, I pulled it out and served it at a Christmas party. Now everyone asks me to make it.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Chicken Yield: 6 Servings
Ingredients :
- 3 cup(s) cooked cubed chicken
- 1 cup(s) chopped celery
- 1/2 teaspoon(s) salt
- 1/2 cup(s) chopped green pepper
- 1 jar(s) pimentos
- drained (4 oz)
- 2 tablespoon(s) lemon juice
- 1 cup(s) mayonnaise
- 1 tablespoon(s) Worcestershire sauce
- 1 can(s) cream of chicken soup (10.5 oz)
- 2 - 3 cup(s) crushed potato chips
- 1/2 - 3/4 cup(s) shredded cheddar cheese
- 1/2 cup(s) slivered almonds
Intructions :
- Preheat oven to 350 F. Spray a 9x13 inch casserole dish with non-stick spray.
- In a large bowl
- mix all ingredients except cheese
- potato chips
- and almonds. Mix well. Place in the casserole dish. Sprinkle cheese on top.
- Next
- sprinkle on crushed potato chips.
- Finally
- sprinkle almonds on top.
- Bake for 30 minutes at 350 degrees until bubbly.
Rated 5/5 based on 65 Reviews
Keyword : hot-chicken salad-American-Chicken