HOT CHICKEN SALAD V

Hot Chicken Salad V image

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

Provided by CHRIS REED

Categories Salad

Time 1h30m

Yield 6

Number Of Ingredients 12

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

Steps:

Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.
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.
Preheat oven to 350 degrees F (175 degrees C).
Bake casserole in preheated oven for 45 minutes.

Nutrition Facts : Calories 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, Sodium 1239.6 mg, Sugar 6.9 g