Chicken Salad
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A home-kitchen version of chicken salad, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 5 c. cubed cooked chicken
- 2 1/2 tsp. lemon juice
- 1 c. mayonnaise
- 1 tsp. salt
- 1 1/4 tsp. chopped onion
- 1 c. pimento, cut up
- 1 can cream of chicken soup (don't dilute)
- 5 hard-boiled eggs
- 2 c. chopped celery
- 1 can water chestnuts, sliced
Method
Mix ingredients together.
Put in a 9 x 13-inch pan with Pam sprayed in pan.
Put topping over it.
Refrigerate overnight. Remove 1 hour before baking.
Bake at 400° for 25 minutes.
Makes 10 to 12 servings.
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