Favorite Hot Chicken Salad
When I first tried this dish at a church luncheon, it reminded me of all the wonderful meals my grandma used to make. My family loves the old-fashioned flavor.6-8 ServingsPrep: 10 min. Bake: 30 min.
Ingredients
- 2 cups mayonnaise
- 1/4 cup lemon juice
- 5 cups cubed cooked chicken
- 1 cup sliced celery
- 1 cup cooked long grain rice
- 1 cup slivered almonds, toasted
- 1/4 cup finely chopped onion
- 1 jar (2 ounces) diced pimientos, drained
- 1 cup (4 ounces) shredded cheddar cheese
- 1-1/2 cups crushed potato chips
Directions
- In a large bowl, combine mayonnaise and lemon juice until smooth. Add
- chicken, celery, rice, almonds, onion and pimientos; mix well. Spoon
- into a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and
- potato chips.
- Bake, uncovered, at 325° for 30-35 minutes or until bubbly.
- Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 789 calories, 65 g fat (13 g saturated fat), 114 mg cholesterol, 545 mg sodium, 16 g carbohydrate, 3 g fiber, 33 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon