Main Dishes:

Hot Chicken Salad

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Ingredients

4 cups cooked chicken, diced
2 cups celery, diced
1 can (8 ounces) sliced water chestnuts, drainedch
1 can (6-1/2 ounces) mushrooms, drained
1 small onion, diced
1 jar (4 ounces) pimientos
3/4 cup mayonnaise
3 tablespoons lemon juice
1/2 teaspoon salt
1 can (10-3/4 ounces) cream of chicken soup, undiluted
1 cup cubed cheddar cheese
Topping:
2 cups crushed potato chips
1 cup shredded cheddar cheese
1/2 cup slivered almonds

Instructions

Combine chicken, celery, water chestnuts, mushrooms, onions and pimientos and put in a 9x13-inch pan. Combine mayonnaise, lemon juice, salt and soup; stir in cubed cheese. Pour over chicken. Sprinkle on topping and bake uncovered at 375 degrees for 30 to 40 minutes until heated through.

Sandi Hekhuis
Erie