Hot Chicken Salad

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 4 cup chicken, cooked and chopped
  • 3/4 cup mayonnaise
  • 1 tsp salt
  • Dash black pepper
  • 1/2 cup cheese, grated
  • 2 cup celery, chopped
  • 1/4 cup onions, chopped
  • 4 eggs, hard boiled and chopped
  • 1 can cream of chicken soup
  • 2 Tbsp bell pepper, chopped
  • 1 small jar pimento

Combine all ingredients and pour into a greased casserole dish. Top with 1 1/2 cups crushed potato chips and 1/2 cup grated cheese. Bake at 350 degrees for 25 to 30 minutes.

Serve hot.





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