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Tuesday, 30 September 2014

HOT CHICKEN SALAD



HOT CHICKEN SALAD

1 1/2 c. cooked chicken, diced

1 c. diced celery
3 diced boiled eggs 1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs 1/2 c. slivered almonds 3 tbsp. lemon juice 3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo

Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.

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