Hot Chicken Salad V

Name: Hot Chicken Salad V
Cook time: 45 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: 4 skinless, boneless chicken breast halves; 4 hard-cooked eggs, sliced; 2 cups chopped celery; ¾ cup creamy salad dressing, e.g. Miracle Whip ™; 2 tablespoons orange juice; ¾ (10.75 ounce) can condensed cream of chicken soup; ½ teaspoon poultry seasoning; 1 teaspoon onion salt; 1 (4 ounce) jar diced pimento peppers, drained; ½ cup blanched slivered almonds; 1\u2009½ cups shredded sharp Cheddar cheese; 1\u2009½ cups crushed potato chips

A wonderful chicken casserole to have for dinner or even leftovers.

INGRIDIENT

4 skinless, boneless chicken breast halves

4 hard-cooked eggs, sliced

2 cups chopped celery

¾ cup creamy salad dressing, e.g. Miracle Whip ™

2 tablespoons orange juice

¾ (10.75 ounce) can condensed cream of chicken soup

½ teaspoon poultry seasoning

1 teaspoon onion salt

1 (4 ounce) jar diced pimento peppers, drained

½ cup blanched slivered almonds

1 ½ cups shredded sharp Cheddar cheese

1 ½ cups crushed potato chips

DIRECTION

Step: 1

Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.

Step: 2

In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos. Mix well and spread mixture into a 9x13 inch baking dish. Sprinkle with almonds, cheese and potato chips. Refrigerate overnight.

Step: 3

Preheat oven to 350 degrees F (175 degrees C).

Step: 4

Bake casserole in preheated oven for 45 minutes.

NUTRITION FACT

Per Serving: 572 calories; protein 35.5g; carbohydrates 21.6g; fat 37.9g; cholesterol 236.2mg; sodium 1239.6mg.

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