HOT CHICKEN SALAD
From: Sarah Gaines, Pittsburgh
Primary category: Entrees
2 cups chopped celery
1/2 cup sliced almonds (optional)
1/4 TB diced pimento, drained well
2 hard-cooked eggs, diced
1 can (10.5 oz) cream of chicken soup
4 oz sour cream
1/2 cup mayonnaise
1/4 cup chopped scallions
Primary category: Entrees
Ingredients
2 cups cooked chicken, diced2 cups chopped celery
1/2 cup sliced almonds (optional)
1/4 TB diced pimento, drained well
2 hard-cooked eggs, diced
1 can (10.5 oz) cream of chicken soup
4 oz sour cream
1/2 cup mayonnaise
1/4 cup chopped scallions
Procedure
Combine all ingredients except chicken and mix very well. Add chicken and mix again until chicken is coated with mixture.
Spoon mixture evenly into a greased, 2-quart shallow glass dish. Bake for 30 minutes at 350° until bubbly.
Make a topping with 1/8 cup melted margarine and 1 cup crushed potato or corn chips, or corn flakes. Sprinkle with topping and return to the oven for another 5-10 minutes. Serve warm.
