Recipes categories
back

Hot Chicken Salad V


"A wonderful chicken casserole to have for dinner or even leftovers."
Original recipe yield: 6 servings.
Prep Time:
45 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour 30 Minutes
Servings:
6

INGREDIENTS:

  • 4 skinless, boneless chicken breast halves
  • 4 hard-cooked eggs, sliced
  • 2 cups chopped celery
  • 3/4 cup creamy salad dressing, e.g. Miracle Whip ™
  • 2 tablespoons orange juice
  • 3/4 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon onion salt
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 1/2 cup blanched slivered almonds
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups crushed potato chips

DIRECTIONS:

  1. Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.
  2. In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos. Mix well and spread mixture into a 9x13 inch baking dish. Sprinkle with almonds, cheese and potato chips. Refrigerate overnight.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Bake casserole in preheated oven for 45 minutes.