Baked Chicken Salad
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| 3 | fryers (about 3 pounds each), stewed, boned and cut up |
| 2 cup | chopped celery (strings removed) |
| 6 Tbsp | grated vidalia or sweet type onion (peeled) |
| 1-1/2 cup | mayonnaise |
| 1-1/2 can | cream of chicken soup |
| 5 Tbsp | lemon juice |
| 6 Tbsp | chopped pimento (drained) |
| 1-1/2 cup | toasted slivered almonds |
| 1-1/2 tsp | salt |
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| 1 cup | grated sharp cheddar cheese |
| 1 cup | crushed potato chips |
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| wash and stew chickens. cut them up. preheat oven to 350 degrees f. |
| combine chicken with rest of ingredients except cheese and chips. place |
| in a 3 quart baking dish. bake uncovered at 350 degrees f. for 20 to 25 |
| minutes. sprinkle cheese and potato chips on top. bake for another 5 |
| minutes. serve hot. enjoy! serves 15. |
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| new perry hotel, perry ga |
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| (ID: 13119) Mirror: rec.food.recipes: Fri, Apr 25, 2003 |