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Favorite Hot Chicken Salad

SUBMITTED BY: Mrs. Albert Aebersold

"When I first tried this dish at a church luncheon, it reminded me of all the wonderful meals my grandma used to make. My family loves the old-fashioned flavor."
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PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 cups mayonnaise
  • 1/4 cup lemon juice
  • 5 cups cubed cooked chicken
  • 1 cup sliced celery
  • 1 cup cooked rice
  • 1 cup slivered almonds, toasted
  • 1/4 cup minced onion
  • 1 (2 ounce) jar diced pimientos, drained
  • 1 cup shredded Cheddar cheese
  • 1 1/2 cups crushed potato chips

DIRECTIONS

  1. In a large bowl, mix mayonnaise and lemon juice until smooth. Add chicken, celery, rice, almonds, onion and pimientos; mix well. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese and potato chips. Bake, uncovered, at 325 degrees F for 30-35 minutes or until bubbly.
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