Hot Chicken Salad

4 cups cold chopped chicken
2 tablespoons lemon juice
2/3 cup finely cut chopped almonds
3/4 cup mayonnaise
1 teaspoon salt
1/2 tablespoon mono-sodium glutamate
1 cup grated cheddar cheese
2 cup chopped celery
3/4 cup cream of chicken soup
2 pimentos cut fine
1 1/2 cups crushed potato chips

Combine all except cheese, chips and almonds. Place in large rectangular dish. Top with cheese, chip and nuts. Let stand overnight in refrigerator.

Bake at 400° for 20-25 minutes.

Yield: 10 servings


HIC Oblong Rectangular Baking Dish Roasting Lasagna Pan, Fine White Porcelain, 13-Inches x 9-Inches x 2.5-Inches

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