Mother Alice’s Hot Chicken Salad

Name: Mother Alice’s Hot Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Ingredients: cooked chicken; chicken broth; celery; toasted almonds; mayonnaise; onion; lemon juice; salt & pepper; potato chips; cheese; pimento

Author: Dorothy Chronister

Category: Appetizers, Snacks, and Party Food

Yields: 10 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 10 Mins Total Time: 30 Mins

This is a hot dish, served with slices of French bread or crostini.

Ingredients

0/11 Ingredients

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Chicken Mixture

2 cups cooked chicken (diced)
1/4 cups chicken broth
1 1/2 cups celery (thinly sliced)
1 cups toasted almonds (chopped & salted)
1 cups mayonnaise ((you can substitute low-fat))
2 tbsp onion (finely minced)
2 tbsp lemon juice
salt & pepper (to taste)

Assembly

3/4 cups potato chips (crushed)
1/2 cups cheese (grated)
1/2 pimento (cut into strips)

Instructions

0/5 Instructions

Step 1 Preheat the oven to 450°.
Step 2 Heat chicken in broth until hot, remove from heat and add celery, nuts, lemon juice, mayonnaise, onion, and salt & pepper.
Step 3 Put part of crushed chips in bottom of casserole, lay down sliced pimento, add chicken mixture, put rest of potato chips on top and cover with cheese.
Step 4 Bake at 450° for about 10 minutes, until heated through and cheese is melted.
Step 5 Serve with sliced french bread or crostini.

Mother Alice’s Hot Chicken Salad

Ingredients

Instructions

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