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Baked Chicken Salad

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Baked Chicken Salad

3 fryers (about 3 pounds each), stewed, boned and cut up 2 cups chopped celery (strings removed) 6 Tablespoons grated Vidalia or sweet type onion (peeled) 1 1/2 cups mayonnaise 1 1/2 cans cream of chicken soup 5 Tablespoons lemon juice 6 Tablespoons chopped pimento (drained) 1 1/2 cups toasted slivered almonds 1 1/2 teaspoons salt

1 cup grated sharp cheddar cheese 1 cup crushed potato chips

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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Contributed by: Edit

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