Hot Chicken Salad by Pat Nixon
CATEGORIES
INGREDIENTS
  • Servings: 8
  • 4 cups cold cut up chicken breasts chunks (cooked)
  • 2 tablespoons lemon juice
  • 2/3 cup finely chopped toasted almonds
  • 3/4 cup mayonnaise
  • 1 teaspoon salt
  • Pimentos (cut fine)
  • 1 cup cheese, grated cheddar
  • 2 cups chopped celery
  • 4 hard-cooked eggs (sliced)
  • 3/4 cup cream of chicken soup
  • 1 teaspoon onion (finely minced)
  • 1 1/2 cup crushed potato chips
DIRECTIONS
  1. Combine all except cheese, potato chips and almonds.
  2. Place in large rectangular dish.
  3. Top with cheese, chips, and almonds.
  4. Let stand overnight in refrigerator.
  5. Bake at 400 degrees for 20 to 25 minutes.
RECIPE BACKSTORY
This recipe was found in Pat Sailstad’s recipe file. It must have been really good for Grandma Pat to have saved this Republican Party recipe:) As we all know she was a staunch Democrat. Submitted by: "Candace Sailstad Jackson"