Casserole Recipes: Hot Chicken Salad V

Ingredients

• 
  4 skinless, boneless chicken breast halves


• 
  4 hard-cooked eggs, sliced


• 
  2 cups chopped celery


• 
  3/4 cup creamy salad dressing, e.g. Miracle Whip ™


• 
  2 tablespoons orange juice


• 
  3/4 (10.75 ounce) can condensed cream of chicken soup


• 
  1/2 teaspoon poultry seasoning


• 
  1 teaspoon onion salt


• 
  1 (4 ounce) jar diced pimento peppers, drained


• 
  1/2 cup blanched slivered almonds


• 
  1 1/2 cups shredded sharp Cheddar cheese


• 
  1 1/2 cups crushed potato chips

Directions

1. 
   
   Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.
   
   


2. 
   
   In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos. Mix well and spread mixture into a 9�13 inch baking dish. Sprinkle with almonds, cheese and potato chips. Refrigerate overnight.
   
   


3. 
   
   Preheat oven to 350 degrees F (175 degrees C).
   
   


4. 
   
   Bake casserole in preheated oven for 45 minutes.
   
   

http://bit.ly/w3ZeBC