Recipe for cooking hot chicken salad

Super Salad Recipes :: Large Yield Salads

Hot Chicken Salad

20 C. cooked chicken (3 C. per chicken)
20 C. chopped celery
20 Tbsp. lemon juice
20 Tbsp. chopped onion
10 tsp. salt
10 tsp. Accent
20 oz. chopped pimiento
40 chopped hard boiled eggs
15 C. mayonnaise
30 oz. slivered almonds

Mix and put into a lrg. flat pan. Top with:

10 C. grated Cheddar cheese
20 C. crushed potato chips

Bake 20 to 30 min. at 350 degrees F or until lightly brown.

Serve with a fresh croissant.

Makes approximately 100 servings.