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Baked Chicken Salad


2 cups chopped cooked chicken
4 hard-boiled eggs, chopped
2 cups diced celery
1/2 cup chopped toasted almonds
1/2 teaspoon salt
2 Tablespoons grated onion
2 Tablespoons lemon juice
1 cup mayonnaise
1 cup crushed potato chips
1/2 cup grated cheese

Combine chicken, eggs, celery, almonds, salt, onion, and lemon juice in bowl; fold in mayonnaise. Turn into greased casserole dish; top with potato chips and cheese. Bake at 450 degrees for about 12 minutes or until salad is bubbly and cheese is melted.

Yield: 6 servings




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.