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Favorite Hot Chicken Salad

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."

Rate/Review | Read Reviews (5)

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 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

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.