Hot Chicken Salad

Casseroles are wonderful winter dishes. They warm your kitchen and are so versatile, from vegetables to main entrees, there are lots of hearty possibilities.
This recipe is from one of my favorite community cookbooks, the Penrose Park's Pantry. It was published in 1985 by a neighboring community up the road from where I grew up in Florence, Colorado. Many of the recipes in the Penrose Park's Pantry were ones I enjoyed at church and school potlucks as a kid. Now when I fix them for my own family, it's always a trip down memory lane!

Hot Chicken Salad

2 c. chopped chicken (I use rotisserie chicken, no flavoring)
1 can cream of mushroom soup (use 98% fat free soup for a healthier option)
1 Tbsp. lemon juice
3/4 c. Mayonnaise (I prefer low-fat mayo)
1/2 c. slivered almonds
1 c. chopped celery
1 small jar pimento (optional)
3 hard-boiled eggs, chopped
2 Tbsp. minced onion
1 cup crushed potato chips (it's much better if you use chow mien noodles instead!)

Grease casserole and put in a layer of potato chips (or chow mien noodles). Combine other ingredients and put on top of potato chips (or chow mien noodles). Sprinkle remaining potato chips (or chow mien noodles) on top. Bake 30 minutes in 400 degree oven, 375 degree oven if you use a glass or pottery dish.

Serve with a tossed salad and steamed broccoli florets and you have another Break an Egg meal your family will truly enjoy!