Hot Chicken Salad

Here’s a simple menu when you are having 

friends over for lunch. 

I made it today for the two of us 

because I had just enough chicken left over

 from our roast chicken dinner the other 

night. Actually, it wasn’t quite the 2 C needed

so I cut back slightly on the other ingredients.

You can tweak it when you need to. 

I hadn’t planned it so I was out of slivered 

almonds and used chopped pecans instead. This

recipe is good and accommodating. Like if you 

don’t have the dried minced onion you can 

just mince about 2T fresh. Less pepper? OK.

More mayo? OK. Just don’t leave out

the lemon juice, fresh or bottled is fine. 

It just brightens up the flavors.
Pile the chicken salad in a small baking dish.
A pie pan would work fine. Top with the cheese
and chips; bake for 20 minutes until golden.

For guests I would serve this tasty dish

 with warm croissants, fresh juicy strawberries

Hot Chicken Salad

2 C cooked chicken, cubed

1 C diced celery, about 3 stalks

½ C slivered almonds, toasted

½ t dried minced onion

½ t salt

½ t pepper

¾ C mayonnaise

2 T lemon juice

½ C shredded cheddar cheese

¾ C crushed potato chips

Combine all the ingredients except the cheese

and potato chips and pile into a sprayed small

round baking dish. Combine the cheese and 

potato chips and sprinkle over the top. 

Bake at 400º for 20 minutes. Serves 4


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