| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken; cooked, boned, skinned & cut up |
| 2 |
tb |
Lemon juice |
| 3/4 |
c |
Mayonnaise |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Accent |
| 2 |
c |
Chopped celery |
| 4 |
|
Hard cooked eggs; sliced |
| 2 |
|
Pimientos; cut fine |
| 3/4 |
c |
Cream of chicken soup; undiluted |
| 1 1/2 |
c |
Potato chips; crushed |
| 1 |
c |
Grated cheese |
| 2/3 |
c |
Chopped almonds |
INSTRUCTIONS
TOPPING
Combine all salad ingredients & place in a 9x13x2-inch baking dish. Top
with potato chip mixture. Let stand in refrigerator overnight. Bake 20-25
minutes in 400 oven. Serves 8.
MRS R.J. (LOU) LUNN
TIME INCLUDES OVERNIGHT REFRIG.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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