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

Baked Chicken Salad  Heritage Recipe 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
cups thinly sliced celery
cup coarsely chopped walnuts
tsp. salt & pepper
1 tsp minced onion

1 tbs lemon juice

1/3 to cup mayonnaise

cup crushed potato chips

Preheat oven at 425 degrees. Combine chicken & all other ingredients (except potato chips). Toss lightly, heap into casserole and top with potato. Serves 2, bake at 425 degrees for 15 minutes.

   Heritage Recipe Baked Chicken SaladHeritage Recipe Baked Chicken Salad


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