Hot Chicken Salad

A delicious luncheon recipe!

This week I was at a luncheon at Joyce Jorgenson’s home. She served this wonderful Hot Chicken Salad! Everyone requested the recipe. I realized that I had the recipe but hadn’t made it for a long time. This was served at the First Congregational Church at their Holy Hot Dish dinner a couple of years ago.  I have made it without the hard boiled eggs and used cream of mushroom soup instead of the cream of chicken soup. It is delicious either way. Make sure you use real mayo instead of Miracle whip.

Chicken Salad:
4 cups cooked, diced chicken
2 Tbsp. lemon juice
3/4 cup mayo
1 tsp salt
2 cups diced celery
4 eggs, hard-boiled & diced
1 can cream of chicken soup
1 Tbsp grated onion
1 small jar pimento, chopped and drained
1 cup shredded cheddar cheese

Mix ingredients together and place in a greased 9x13 inch baking pan. Bake 20-35 minutes at 375 degrees.

Topping:
1 1/2 cup crushed potato chips
2/3 cup toasted, sliced or slivered almonds

Add topping during the last few minutes of baking.  Have a great week!