Hot Chicken Salad

Hot Chicken Salad

Recipe By: Connie Kerr
Yield: 6


2 cups Cooked chicken, coarsely chopped
2 cups Celery, diced
1 cup Slivered almonds
2 cans Cream of Chicken Soup or 1 can Cream of Chicken and 1 can Cream of Mushroom
3/4 cup Mayonnaise
4 tsp Onion, grated, more to taste
1 tsp Salt
1/2 tsp Pepper
3 Hard boiled eggs
1 can Chow mein noodles


1. Mix separately the 2 cans of soup, mayonaisse, onion, salt, and pepper.

2. In 9 x 13 casserole dish, layer chicken mixture, then sliced hard boiled eggs, then soup. Two layers of each.

3. Top with noodles.

4. Allow to set at least 2 - 3 hours or overnight.

5. Bake at 375 for 30 45 minutes until noodles are lightly browned.


Serve with hot bread and salad. Yummy!!!

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