Mother Alice’s Hot Chicken Salad
This is a hot dish, served with slices of French bread or crostini.
Servings: 10 yield(s)
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Ingredients
    Chicken Mixture
  • 2 cup cooked chicken (diced)
  • 1/4 cup chicken broth
  • 1 1/2 cup 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)
Instructions
  1. Preheat the oven to 450°.
  2. Heat chicken in broth until hot, remove from heat and add celery, nuts, lemon juice, mayonnaise, onion, and salt & pepper.
  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.
  4. Bake at 450° for about 10 minutes, until heated through and cheese is melted.
  5. Serve with sliced french bread or crostini.