Hot Chicken Salad Recipe
Ingredients
| Fryer chicken | 2 Large, skinned | |
| Celery | 2 Cup (16 tbs), sliced | |
| 2 cup Hellmann's mayonnaise | ||
| 3 hard-boiled eggs, cut up | ||
| Water chestnuts | 1 Can (10oz), drained | |
| 1 small jar sliced pimentos | ||
| 1 can cream of mushroom soup | ||
| 1 large bag potato chips | ||
Directions
Saute celery and onion in butter until tender.
Cut chicken in small pieces.
Spread 1/2 crushed potato chips in bottom of pan.
Mix all the ingredients together and put over the crushed chips.
Cover with the remainder of crushed chips and bake at 350° for 1 hour in 10 x 14-inch pan.
Cut chicken in small pieces.
Spread 1/2 crushed potato chips in bottom of pan.
Mix all the ingredients together and put over the crushed chips.
Cover with the remainder of crushed chips and bake at 350° for 1 hour in 10 x 14-inch pan.
Chef
