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Sunday, August 7, 2011

Baked Chicken Salad
From Helen Ford (Kimler), Submitted by Deirdre

Baked Chicken Salad  
My mother used to make this for our family when I was little. She was born in 1931 in Overland, MO. With a total of 5 in our family (dad, mom and two sisters) she must have at least doubled the recipe. It was so good with the potato chips on top.

1 – 6 oz can chicken, coarsely cut
¾ cups thinly sliced celery
¼ cup coarsely chopped walnuts
¼ tsp. salt & pepper
1 tsp minced onion
1 tbs lemon juice
1/3 to ½ cup mayonnaise
½ cup crushed potato chips
Preheat oven at 425'F degrees. Combine chicken & all other ingredients (except potato chips). Toss lightly, heap into  greased casserole and top with  crushed potato chips. Bake at 425'F degrees for 15 minutes, or just until heated through.

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