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Hot Chicken Salad Recipe

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A creamy mix of crunchy veggies and hot chicken topped with crispy potato chips. The whole family will love this comforting dish from Bernice Knutson in Danbury, Iowa-and you'll love the quick and easy prep!

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4 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

1 package (9 ounces) frozen diced cooked chicken breast, thawed
2 cups thinly sliced celery
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup chopped almonds
1/3 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
2 tablespoons finely chopped onion
2/3 cup shredded Swiss cheese, divided
1 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
2 cups crushed potato chips

Directions

In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat.
Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes.
Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted. Yield: 4 servings.

Nutrition Facts: 1-1/4 cups equals 826 calories, 68 g fat (13 g saturated fat), 75 mg cholesterol, 1,021 mg sodium, 31 g carbohydrate, 6 g fiber, 25 g protein.

Hot Chicken Salad published in Simple & Delicious March/April 2008, p46

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