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| Hot Chicken Salad
9 cups of chicken, cut in small pieces
3 cups of celery, cut in small pieces
1 1/2 cups of almonds, browned in butter, save 1/2 cup for topping
3 cups of mayonnaise
1 1/2 teaspoons of salt
6 teaspoons of grated onion
6 tablespoons of lemon juice |
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Mix together, place in buttered baking dish, add topping and bake for 10 minutes at 450ºF., then 10 minutes at 350ºF. Topping: 1 1/2 cups of grated cheddar cheese, 3 cups of potato chips broken in small pieces, then 1/2 cup of reserves almonds. Serves 12
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