It's Tasty Tuesday again!!
I recently made an old favorite of ours. I had forgotten just how much I love this recipe! I first enjoyed it at a delightful restaurant in Eureka Springs, AR~The Victorian Sampler. This charming tearoom in the beautiful Victorian mansion on the hill closed for a while, but it appears that it may have reopened. I sure do hope so! Because if you're ever in that area you definitely should visit there--and don't forget to pick up one of their wonderful cookbooks!
(Sorry the pan in this photo is an ugly foil one, but I was baking huge pans of this for a luncheon at our church).
Baked Chicken Salad
4 cups chicken, cooked & diced 2 cups celery, diced 2 Tbsp. lemon juice 4 hard-boiled eggs, diced 2/3 cup almonds 1 small jar pimentos, diced 1-1/2 cup mayo (not Miracle Whip) 1 tsp. salt 1/4 cup onion, minced 1 cup cheese, shredded plain potato chips, crushed
***** Combine all ingredients except potato chips.
Stir gently, mixing well and add to baking dish.
Top with potato chips. Bake at 350F for 35-40 minutes
or until chips begin to brown.
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