Crunchy Hot Chicken Salad

Chef #772690's Note:

I've had this recipe for years and I'm not sure were it came from. I think it was clipped from a magazine years ago. It's slightly different from most other hot chicken salad recipes and I think those differences make it better.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 4 cups diced cooked chicken
• 1 1/2 cups celery, finely chopped
• 1 cup toasted slivered almonds
• 1 teaspoon salt
• 4 tablespoons grated onions
• 1 cup chopped green pepper
• 1 cup mayonnaise
• 4 tablespoons chopped pimiento
• 4 tablespoons lemon juice
• 1 (10 1/2 ounce) can cream of chicken soup
• 2 hard-boiled eggs
• 2 cups grated cheddar cheese
• crushed potato chip, for topping

Directions:

1. Combine all ingredients except potato chips and cheese, blend well.
2. Spoon into a lightly greased 3 quart shallow casserole dish.
3. Top with 2 cups cheese.
4. Bake at 350 for 30 mins.
5. Put sprinkling of crushed potato chips over surface during last 10 minutes.