Hot Chicken (or Turkey) Salad

On a cold day, this is a great casserole, and it can be made with leftover turkey.

Hot Chicken (or Turkey) Salad

This cookbook would not be complete without one recipe from the 50s using cream soup and potato chips. If you‘re a modern cook, instead of canned soup, make some white sauce with chicken broth and a little cream, and top with toasted panko crumbs and chopped parsley instead of chips. You can also use my favorite short cut, dried chopped onions. You can add some zucchini too.

4 cups cooked chicken, diced

2Tbsp. lemon juice

2/3 cups finely chopped toasted almonds

3/4 cups mayonnaise

1 tsp. salt

1 cup grated cheese

2 cups chopped celery

4 boiled eggs, diced

3/4 cup cream of chicken soup

1 tsp. minced onion

2 pimentos, chopped

1-1/2 cup crushed potato chips

Combine all ingredients except cheese, potato chips, and almonds. Place in large rectangular baking dish. Top with cheese, potato chips, and almonds. Let stand overnight in refrigerator.

Bake in 400 degree oven 20-25 minutes. Serves 8.

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