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Hot Chicken Salad

Hot Chicken Salad
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!
4 ServingsPrep: 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.
© Taste of Home 2013

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Hot Chicken Salad (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013