Serving Size: 6-8
Ingredients:
4 cups cooked diced chicken
2 cups diced celery
1/3 cup mayonnaise
1 can cream of mushroom soup
1 small jar chopped pimiento
1 can sliced water chestnuts, drained
1 teaspoon salt
1 teaspoon chopped onion
3 teaspoons lemon juice
1 cup grated cheese
1 cup crushed potato chips
1/2 cup slivered almonds
Directions:
- Blend the first nine ingredients and pour into a 9″x13″ pan.
- Top with the grated cheese, potato chips and slivered almonds.
- Bake at 350 degrees for 30 minutes. Will be bubbly.
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