Total Time
35mins
Prep 20 mins
Cook 15 mins

I recently went to one of the local eateries to try their new "Hot Chicken Salad". It was so good and I asked for the recipe. I was told it was a TOP secret recipe and I couldn't have it....well, let me tell you...I haven't stopped looking for a recipe that would equal it. Guess WHAT? I found the recipe in a 1950's Vintage 4-H cookbook. I made a few changes and wanted to share, so here goes....

Ingredients Nutrition

Directions

  1. Combine chicken, celery, onion, eggs lemon juice, almonds and salt in large mixing bowl.
  2. Add mayonnaise and mix well.
  3. Place in a 13x9-inch square casserole dish and cover top with potato chips.
  4. Bake for 15 minutes at 400°F.

Reviews

(3)
Most Helpful

I was not terribly impressed with this casserole, but my husband thought it was ok--but he said it would have been better if we had eaten it cold as chicken salad sandwiches.

CookinMamaof3 October 02, 2006

this is really really yummy.. I made it last night... made almost exactly as given.. I only used 2 eggs as that is all I had on hand, it was still really really good!!! next time I make it I hope to have enough eggs..but it was still great with the 2 I had...

gruntlady August 16, 2006

Out of this world !!! Now this is a company's coming on the table dish. Made this for PAC 06. I used Vidalia onions and ripple chips, I already had the chicken on hand. Great recipe Punkin :)

Shirl (J) 831 April 27, 2006

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