Ingredients:
4 c diced chicken (6 breasts, baked)
2 c diced celery
1/3 c mayo
1 can cream of mushroom soup
1 small jar chopped pimiento
1 can sliced water chestnuts, drained
1 t salt
1 t chopped onion
3 t lemon juice
1 c grated cheese
1 c crushed potato chips
1/2 c slivered almonds
Directions:
1. Blend the first nine ingredients and pour into a 9″x13″ pan.
2. Top with the grated cheese, potato chips and slivered almonds.
3. Bake at 350 degrees for 30 minutes.
4 c diced chicken (6 breasts, baked)
2 c diced celery
1/3 c mayo
1 can cream of mushroom soup
1 small jar chopped pimiento
1 can sliced water chestnuts, drained
1 t salt
1 t chopped onion
3 t lemon juice
1 c grated cheese
1 c crushed potato chips
1/2 c slivered almonds
Directions:
1. Blend the first nine ingredients and pour into a 9″x13″ pan.
2. Top with the grated cheese, potato chips and slivered almonds.
3. Bake at 350 degrees for 30 minutes.