Warm Chicken Salad


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This is an old family recipe that I've always enjoyed! It's a perfect lunch on a cool fall day.

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  • 4 C. chicken, cooked and cubed
  • 3/4 C. mayonnaise
  • 3/4 C. condensed cream of chicken soup
  • 2 Tbs. lemon juice
  • 2 C. celery, chopped
  • 4 hard-cooked eggs, chopped
  • 1 Tbs. onion, finely chopped
  • 2 pimentos, chopped
  • 1 C. cheddar cheese, grated
  • 1 1/2 C. potato chips, crushed
  • 2/3 C. almonds, toasted and chopped

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Combine mayo, cream of chicken soup, and lemon juice.  Add chicken, celery, eggs, onion, and pimento.  Place in a greased 9x13 inch baking dish.  Top with cheese, potato chips, and almonds.  Cover and refrigerate overnight.  Preheat oven to 400 degrees.  Bake uncovered for 20-25 minutes.

Serve with: Chunky Applesauce

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