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HOT CHICKEN SALAD by www.country-cooking.com
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12
inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle
over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are
brown.
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