Baked Chicken Salad


2 cups cooked chicken cut into small pieces

2 cups diced celery

1 cup mayonnaise

1/2 cup diced water chestnuts

1/2 tsp. salt

2 tsp. lemon juice

1/2 cup shredded Colby cheese

1 cup crushed potato chips

1/2 cup sliced, toasted almonds


Combine all ingredients except cheese and chips.

Place mixture in a lightly greased casserole. Sprinkle with cheese, then the chips.

Bake at 400 degrees about 20-25 minutes or until heated through and lightly browned.

Presented by: Barbara Tenney

Date: March 19, 2014


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