Follow these steps for perfect results
cooked chicken
bite-size pieces
celery
chopped
pimento
chopped
salt
mayonnaise
cream of chicken soup
lemon juice
onion
chopped
hard-cooked eggs
chopped
grated cheese
crushed potato chips
Preheat oven to 350°F (175°C).
In a large bowl, combine cooked chicken, celery, pimento, salt, mayonnaise, cream of chicken soup, lemon juice, onion, and hard-cooked eggs.
Mix all ingredients well until thoroughly combined.
Transfer the mixture to a 9 x 13-inch baking pan.
Sprinkle crushed potato chips evenly over the top of the chicken salad mixture.
Bake in the preheated oven for 25 minutes, or until heated through and the potato chips are golden brown.
Expert advice for the best results
Add a dash of hot sauce for a little spice.
Top with fresh parsley or chives for added flavor and color.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked just before serving.
Serve warm in a baking dish, or portion out onto plates.
Serve with a side salad or some crackers.
Pairs well with creamy chicken dishes.
A refreshing complement to the savory flavors.
Discover the story behind this recipe
A classic potluck dish.
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