Hot Chicken Salad

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: minutes
Serving Size: 8



  • 1. Grease a 2-quart oval or rectangular baking dish; set aside.
  • 2. In a large bowl, toss together the chopped chicken, eggs, undiluted cream of chicken soup, chopped celery, mayonnaise or salad dressing, pimientos, lemon juice and onion.
  • 3. Spoon the chicken mixture into the prepared baking dish. Sprinkle with the cheddar cheese.
  • 4. In a small bowl, stir together the crushed potato chips and slivered almonds. Sprinkle the mixture over the chicken salad. Cover and refrigerate overnight.
  • 5. Preheat the oven to 400°. Bake, uncovered, about 30 minutes or until heated through. Cover the top loosely with aluminum foil, if necessary, to prevent overbrowning.

Nutrition Facts
Serving Size: 8
Servings: Serves 8 serving
Amount Per Serving
Calories 503 Calories from Fat 414
% Daily Value*
Total Fat 46g 70%
Saturated Fat 16g 80%
Cholesterol 204mg 68%
Sodium 590mg 24%
Total Carbohydrates 14g 4%
Dietary Fiber 7g 28%
Sugar 8g %
Protein 40g 66%
* Percent Daily Values are based on 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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