Saturday, April 19, 2014

Chicken Salad Bake

2 cups chopped cooked chicken
2 ribs celery, chopped
1 small onion, finely chopped
1 jar (2 oz.) chopped pimientos
1 can (10-3/4 oz.) cream of chicken soup
1/3 cup mayonnaise
3/4 cup (3 oz.) each shredded Cheddar cheese, crushed potato chips 

    Heat oven to 425ºF.  In a large bowl, combine chicken, celery, onion, pimientos, soup and mayonnaise; mix well; pour into an 8x8" baking dish.  Sprinkle with cheese and potato chips. 
 Bake 20 minutes, or until heated through.

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