from Toni Martin
4 c. cooked chicken
¾ c. mayo
1 tsp. salt
2 c. chopped celery
2 T. lemon juice
1 tsp. chopped onion
2 oz. pimento
1 c. shredded cheddar
2/3 c. almonds – sliced
1 can cream of chicken soup
1 ½ c. crushed potato chips
Combine all ingredients except chips, cheese and almonds.
Refrigerate ‘til ready to go in the oven. Top with cheese, chips and almonds.
Bake 20-25 min at 400 degrees.
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This was SUPER easy and a huge hit! Ken and I even ate leftovers for a few days (b/c I made too much) and we LOVED it! I served it with a green salad and rolls. Enjoy!
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1 comment:
Woohoo! You know I'll be makin' this one!
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