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2 to 3 c diced chicken
1 10 1/2-oz can cream of chicken soup
3 tbsp minced onion
1/2 tsp salt
3/4 c mayonnaise
1/2 c toasted almonds
1 tbsp lemon juice
3 hard boiled eggs, chopped
1 c diced celery
1 1-oz jar pimento strips, drained
crushed crackers

Combine chicken, soup, onion, salt, mayonnaise, almonds, lemon juice, eggs, celery, and pimento in large bowl. Place in greased baking dish; cover with crackers. Bake in preheated 350-degree oven for 30-40 minutes or until bubbly. Sliced water chestmuts may be used instead of almonds.