HOT CHICKEN SALAD|
4 c. cooked chicken, diced
4 hard-boiled eggs, diced
2 Tbsp. lemon juice
1 can sliced water chestnuts
1 1/2 c. crushed potato chips
3/4 c. mayonnaise
2 c. diced celery
2 pimentos, chopped
1/2 tsp. salt
1 tsp. minced onion
3/4 c. cream of chicken soup
1 c. grated Cheddar cheese
2/3 c. toasted almonds
Combine all ingredients, except chips, nuts and cheese.
Place in large greased casserole. Refrigerate overnight. Mix
chips, cheese and nuts and place on top of casserole. Bake at
400 degrees for 25 minutes. Serves 8.
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