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....
- 3 cups cubed cooked chicken
- 2 cups chopped celery
- 1⁄2 cup finely minced sweet onion
- 4 hard-boiled eggs, finely chopped
- 2 tablespoons lemon juice
- 2⁄3 chopped almonds (toasted)
- 1⁄3 teaspoon seasoning salt
- 1 cup mayonnaise
- 1 1⁄2 cups crushed potato chips (plain)
- Combine chicken, celery, onion, eggs lemon juice, almonds and salt in large mixing bowl.
- Add mayonnaise and mix well.
- Place in a 13x9-inch square casserole dish and cover top with potato chips.
- Bake for 15 minutes at 400°F.
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.
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...
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 :)