Wednesday, August 1, 2012

Easy Baked Chicken Salad

4 cups cubed cooked chicken
4 cups diced celery
1 cup chopped (blanched) toasted almonds
4 tablespoons grated onion
1 cup chopped green pepper
1 cup mayonnaise
4 tablespoons chopped pimento
4 tablespoons lemon juice
1 cup undiluted cream of celery soup
Salt and pepper to taste
Topping - 1 cup shredded American cheese
                 2 cups crushed potato chips.

Combine all ingredients (except the cheese and chips.) Toss lightly, and spoon into a 9” x 13” pan. Spread cheese and potato chips on top, and bake at 350 degrees for about 40-45 minutes until golden brown.