Chicken Salad Casserole


1-1/2 c. salted water
3 lb. fryer chicken
2 cans cream of chicken soup
1 can cream of mushroom soup
3 c. diced celery
1 c. chopped onion
8 hard boiled eggs, sliced
1 (3 1/2 oz.) pkg. slivered almonds
1 c. mayonnaise
3 tbsp. lemon juice
Salt and pepper
Potato chips


Simmer chicken in 1 1/2 cups salted water about 1 hour. Cool in broth. Bone and dice. Combine all together and place in buttered casserole (about 9×12 inch or so). Bake in 400 degree oven for 15-20 minutes. If made day before, store in refrigerator and bring to room temperature. Top with chips. Serves 14.


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