Hot Chicken Salad V recipe

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Ingredients

4 skinless, boneless chicken breast halves
4 hard-cooked eggs, sliced
2 cups chopped celery
¾ cup creamy salad dressing, e.g. Miracle Whip ™
2 tablespoons orange juice
¾ (10.75 ounce) can condensed cream of chicken soup
½ teaspoon poultry seasoning
1 teaspoon onion salt
1 (4 ounce) jar diced pimento peppers, drained
½ cup blanched slivered almonds
1 ½ cups shredded sharp Cheddar cheese
1 ½ cups crushed potato chips

Nutrition Info

571.9 calories
carbohydrate: 21.6 g
cholesterol: 236.2 mg
fat: 37.9 g
fiber: 2.6 g
protein: 35.5 g
saturatedFat: 12.6 g
servingSize: -
sodium: 1239.6 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.

  2. 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.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. Bake casserole in preheated oven for 45 minutes.

Recipe Yield

6 servings

Recipe Note

A wonderful chicken casserole to have for dinner or even leftovers.

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