Enjoy this recipe from Country Friends® Salads Cookbook #8 (M430).
Submitted by: from
4 c. cooked chicken breast, chopped
2 c. celery, diced
1/2 c. cheddar cheese, shredded
1/2 c. slivered almonds
2 hard-cooked eggs, chopped
1 T. onion, finely chopped
1 T. chopped pimento
3/4 c. mayonnaise
10-1/2 oz. can cream of chicken soup
2 t. lemon juice
1/2 t. salt
1/4 t. pepper
1 c. potato chips, crushed
Combine all ingredients, except potato chips, in a large mixing bowl. Toss unti well blended. Pour into an oven -proof casserole dish. Top with crushed chips. Bake at 350 degrees for 35 minutes, serve hot.