Recipe: Hot Chicken Salad (2 recipes) for Kelly and Georgia

My postings are probably too late to be of help but here is an alternative suggestion for your lunch. Both recipes were previously posted here at recipelink. Good luck!

HOT CHICKEN SALAD

2 Tbsp. grated onion
2 Tbsp. lemon juice
1/2 tsp. salt
1 cup mayonnaise
2 cups diced cooked chicken
2 cups diced celery
1/2 cup chopped toasted almonds
1 cup grated cheddar cheese
1 cup crushed potato chips

Mix onion, lemon juice and salt with mayonnaise; fold into chicken and refrigerate overnight.

Next day, add celery, stir gently and pour into greased 2-quart casserole. Sprinkle with almonds, then cheese. Top with potato chips.

Bake at 450 degrees for 10 minutes or until well heated and cheese is melted. Serve at once.

Servings 6

Note: button mushrooms, chopped, and/or chopped water chestnuts may be added.

HOT CHICKEN SALAD

3 cups cooked chicken breast
2 cups diced celery
1/2 cup slivered almonds(or pecans)
1/2 cup sliced water chestnuts
1/4 cup chopped pimentos
1 cup mayonnaise
1/2 cup sour cream
3 tablespoons lemon juice
2 tablespoons grated onion
1/2 teaspoon salt
1/4 teaspoon black pepper
*Next is optional:
l cup Chinese noodles
1/2 cup grated cheddar cheese

Mix chicken and next 4 ingredients.

Blend mayo with next 5 ingredients. Mix mayonnaise mixture with chicken mixture. Pour into greased 2-qt. casserole.

Put noodles and cheese on top and bake at 350 for 30 minutes.

YIELD: 6-8 servings.

*May substitute 1/2 can cream of mushroom soup for sour cream, l/2 sleeve butter crackers for Chinese noodles and add 1/2 teaspoon prepared mustard.