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pimento cream of chicken soup salt freshly ground pepper almonds potato chips chicken salad dressing lemon juice celery onion eggs water chestnuts
Viewed: 47 - Published at: 4 years agoIngredients
- 1 small jar pimento, chopped
- 1 can cream of chicken soup, undiluted
- 1/2 tsp. salt
- 1/3 tsp. freshly ground pepper
- 1/2 c. almonds, slivered and slightly toasted
- 2 c. potato chips, crushed
- 3 c. or more chopped, cooked chicken
- 3/4 c. salad dressing
- 3 Tbsp. lemon juice
- 1 c. diced celery
- 1 medium onion, diced
- 3 hard-boiled eggs, sliced
- 1 (8 oz.) can water chestnuts, sliced
Method
- Blend together the soup, salad dressing, lemon juice, salt and pepper.
- Add chicken, celery, onion, almonds and water chestnuts. Place half the mixture in a buttered baking dish.
- Cover with sliced eggs and add the rest of the mixture.
- Cover with potato chips and bake in preheated 450° oven for 20 minutes or until sauce is bubbly and chips are browned.
