COUNTRY STYLE HOT CHICKEN SALAD 
4 c. cooked cubed chicken
2 c. cooked rice
1 c. chopped celery
1/2 c. slivered almonds
3/4 c. mayonnaise
10 3/4 oz. condensed cream of chicken soup
2 oz. jar chopped pimentos (drained)
3 hard cooked eggs, chopped
2 tbsp. chopped green pepper
2 tbsp. chopped onions
1/4 tsp. salt
1 tbsp. lemon juice
1/3 c. crushed potato chips

Heat oven to 350 degrees. In large bowl stir together all ingredients except potato chips. Spread into greased 13x9 baking pan. Sprinkle chips; bake for 40-50 minutes. Serves 8 people.

 

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