Marie Calendar’s Hot Chicken Salad
3 lbs boneless, skinless chicken breasts
3/4 cup slivered almonds
2 tsp lemon juice
1 1/4 cup mayonnaise
1 cup sour cream
2 cups diced celery
½ cup finely chipped onion
1 cup green pepper, finely diced
3/4 tsp salt
½ tsp pepper
½ cup grated sharp cheddar cheese
crushed potato chips
Stew chicken breasts and cut up in to bite size pieces. Mix all other ingredients, except potato chips, together. Stir in the chicken pieces. Place in a 13x9 casserole dish, topping with crushed potato chips. Bake at 400-450 degrees for 30 minutes. Serve hot.
Recipe can be made ahead of time and refrigerated. Serves 8. -10
From the recipe files of Yvonne Oliphant
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