Chicken Salad Casserole – Archive

Ingredients:

  • 3 cups chopped cooked chicken
  • 1 can cream of chicken soup
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped pimento
  • 1 cup chopped celery
  • 1/2 cup chopped almonds
  • 1  7- oz. can  sliced water chestnuts, drained
  • 2  Hard boiled eggs,chopped
  • 3/4  cup mayonnaise
  • 2 cups crushed potato chips

Directions:

Combine chicken, soup, onion, pimento, celery, almonds, water chestnuts, eggs and mayonnaise in bowl; Mix well.  Spoon into baking dish. Top with potato chips. Bake at 450 degrees until brown. yield: 8 servings

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