Name: Mother Alice's Hot Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Ingredients: 2 cups cooked chicken, diced; 1/4 cup chicken broth; 1 1/2 cups celery, thinly sliced; 1 cup toasted almonds, chopped & salted; 1 cup mayonnaise, (you can substitute low-fat); 2 tbsp onion, finely minced; 2 tbsp lemon juice; salt & pepper, to taste; 3/4 cup potato chips, crushed; 1/2 cup cheese, grated; 1/2 pimento, cut into strips

Serves: 10
Prep: 20 min
Cook: 10 min
Total: 30 min
Difficulty: Easy

Ingredients

Servings 10

Chicken Mixture

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

Assembly

3/4 cup potato chips, crushed
1/2 cup cheese, grated
1/2 pimento, cut into strips

Method

Preheat the oven to 450°.
Heat chicken in broth until hot, remove from heat and add celery, nuts, lemon juice, mayonnaise, onion, and salt & pepper.
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.
Bake at 450° for about 10 minutes, until heated through and cheese is melted.
Serve with sliced french bread or crostini.