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Hot Chicken Salad

4 cups cooked chicken diced into cubes
2 cups chopped celery
4 hard boiled eggs, sliced
3/4 cups mayonnaise
3/4 cups cream of chicken soup
2 pimentos finely chopped
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon minced onion

Directions: Combine the above ingredients and place in a large, greased, rectangular pan.
Top with 1 1/2 cups crushed potato chips mixed with 1 cup grated cheddar cheese and 2/3 cups toasted almonds.
Refrigerate overnight.
Bake for 25 minutes at 400 degrees. Serve hot.

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