Hot Chicken Salad

This is an oldie but goodie from the first cookbook I ever personally owned, Betty Crocker’s Good and Easy Cookbook, first published in 1954, but still being printed in the sixties.  My copy is well used, taped up on the spine, and I still look through it occasionally for good recipes from that era.  

I used to make this recipe when I was first married, and Myrna says she served it to her ladies’ Christian Service Group when she was first married. 

It’s a good way to use leftover cooked or canned chicken or turkey, and it’s quick and tasty, with no canned soup or sauce making.  You must use full-fat mayonnaise for this to work. 

The celery stays crunchy; making it actually a salad…I only cooked mine 10 minutes in these shallow casseroles.  I stir the chips right into the mixture right before putting it in dish to bake; they stay crisp and don’t burn before the dish heats through.           

                   Hot Chicken Salad

  2        Cups  Chicken -- cut up

  2        Cups  Celery -- thinly sliced

     ½    Cup  Almonds -- or peanuts, toasted

     ½    Teaspoon  Salt

  2        Teaspoons  Grated Onion

  1        Cup  Mayonnaise (I used ¾ cup)

  2        Tablespoons  Lemon Juice

     ½    Cup  Cheese -- grated

  1        Cup  Potato Chips -- crushed

Heat oven to 450°.  Combine ingredients except cheese and chips.  Pile lightly in individual baking dishes.

Sprinkle with cheese and potato chips.

Bake 10-15 minutes.