Casserole Recipes: Hot Chicken Salad V | Submitted By: CHRIS REED

4 skinless, boneless chicken breast halves4 hard-cooked eggs, sliced2 cups chopped celery3/4 cup creamy salad dressing, e.g. Miracle Whip ™2 tablespoons orange juice3/4 (10.75 ounce) can condensed cream of chicken soup1/2 teaspoon poultry seasoning1 teaspoon onion salt1 (4 ounce) jar diced pimento peppers, drained1/2 cup blanched slivered almonds1 1/2 cups shredded sharp Cheddar cheese1 1/2 cups crushed potato chipsBoil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces. 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. Preheat oven to 350 degrees F (175 degrees C). Bake casserole in preheated oven for 45 minutes. Amount Per Serving  Calories: 517 | Total Fat: 33.3g | Cholesterol: 236mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 517

Total Fat: 33.3gCholesterol: 236mgSodium: 1239mgTotal Carbs: 19.8g    Dietary Fiber: 1.7gProtein: 33.6g VIEW DETAILED NUTRITION
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