Crunchy Baked Chicken Salad

Easy and so delicious!

Notes from our test kitchen; for a creamier flavor increase the mayonnaise to 1-1/2 cups and lemon juice to 3 tablespoons, garlic lovers may increase the garlic to 1 teaspoon,  will also work well using cooked turkey

Servings 4

Ingredients:

2 cups cooked chicken, diced (can use more)

2 celery ribs, diced

1 (8-ounce) can water chestnuts, drained

1/3 to 1/2 cup chopped almonds

1/2 large green bell pepper, chopped

1 (2 ounce) jar diced pimientos, drained

1 small onion, chopped

1 cup shredded Swiss cheese, divided

1 cup mayonnaise (such as Hellman’s mayonnaise, do not use salad dressing)

1/2 teaspoon garlic powder

2 tablespoon lemon juice

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste

2 cups crushed salted potato chips

Instructions:————————————

Preheat oven to 350 degrees F.

Grease an 8 or 9-inch square baking dish.

In a large bowl combine the chicken with the next 6 ingredients and 1/2 cup shredded Swiss cheese.

In a small bowl combine the mayonnaise with garlic powder, lemon juice, salt and pepper; stir into the chicken mixture until well combined.

Transfer to baking dish.

Top with the crushed potato chips, then sprinkle the remaining 1/2 cup Swiss cheese over the top of the chips.

Bake uncovered for about 25 minutes or until hot.

Related posts:

Baked Chicken Salad

Crunchy Garlic Baked Chicken Breast

Creamy Chicken And Rice Bake With Crunchy Topping

Kitten’s Loaded Baked Potato Salad Casserole

Fruity And Nutty Chicken Salad

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