Pat Nixon
Hot Chicken Salad
Ingredients
- 4 cups cooked chicken chunks
- 2 tablespoons lemon juice
- 2/3 cup toasted almonds
- 3/4 cup mayonnaise
- 1/2 teaspoon monosodium glutamate
- 1 cup grated cheese
- 2 cups chopped celery
- 4 hard-cooked eggs
- 3/4 cup cream of chicken soup
- 1 teaspoon onion
- 2 chopped pimentos
- 1 1/2 cups crushed potato chips
Instructions
- Combine all ingredients except cheese, chips and almonds.
- Place in a 9 x 13 inch dish.
- Top with cheese, potato chips and almonds.
- Let stand in refrigerator overnight.
- Bake at 400 degrees F for 20 to 25 minutes.
Notes
Chopped roast beef may be substituted for chicken.