Hot Chicken Salad Casserole
Ingredients:
4 cups diced chicken, cooked
2 cups diced celery
2 tablespoons lemon juice
4 each hard boiled eggs, chopped
2/3 cup sliced almonds
1 cup mayonnaise
1 teaspoon salt
1 can cream of chicken soup
1 ½ tablespoons minced onion
¼ cup diced green bell pepper

Directions:

Combine ingredients. Place in refrigerator for several hours so flavors will blend. Place in buttered casserole dish and top with 1 to 1 ½ cups grated cheese. Cover and bake 25-30 minutes at 400 degrees. Uncover and add 1 ½ cups of crushed potato chips. Place back in oven for 10-15 minutes or until chips are brown and bubbles form on casserole.


 

 

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