Chicken Salad Recipe

Chicken Salad

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Hot Chicken Salad Recipe

   Ingredients required
4 cups cooked chicken, cut up
2 tablespoons of lemon juice
2/3 cup finely chopped, toasted almonds
3/4 cup mayonnaise
1 teaspoon salt
1 cup grated cheese
2 cups chopped celery
4 cups sliced, hard boiled eggs
3/4 cup cream of chicken soup
2 pimentos, cut fine
1 1/2 cup crushed potato chips

Preheat oven 400 degrees

Instructions for Hot Chicken Salad Recipe

   Combine all ingredients, except cheese, chips and almonds. Place in large 12 by 8 inch approximately or two quart casserole. Top with cheese and chips. Let's stand overnight in refrigerator or for several hours. Celery is crunchy, not supposed to be cooked until soft. Bake 30 minutes. Serves six to eight.

Enjoy quick and easy recipes from an old cookbook made about fifty years ago from a rural community plus a recipe from the White House, Mrs.Gerald Ford, the First Lady's Strawberry Blitz Torte recipe about 1975. Also a recipe from the Vice Presidents wife, Mrs. Nelson Rockefeller.

Chicken Salad Recipe