Hot Chicken Salad V recipe

6 servings

4 skinless, boneless chicken breast halves

4 hard-cooked eggs, sliced

2 cups chopped celery

3/4 cup creamy salad dressing, e.g. Miracle Whip ™

2 tablespoons orange juice

3/4 (10.75 ounce) can condensed cream of chicken soup

1/2 teaspoon poultry seasoning

1 teaspoon onion salt

1 (4 ounce) jar diced pimento peppers, drained

1/2 cup blanched slivered almonds

1 1/2 cups shredded sharp Cheddar cheese

1 1/2 cups crushed potato chips

Boil chicken in lightly salted boiling water for 40 minutes.

Drain, cool and cut into medium size pieces.

In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos.

Mix well and spread mixture into a 9x13 inch baking dish.

Sprinkle with almonds, cheese and potato chips.

Refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C).

Bake casserole in preheated oven for 45 minutes.