Ruth Ann (on right), her husband Ray and grandchildren
CHICKEN SALAD (BAKED)
From Ruth Ann Seal
3 cups chicken, cooked and cubed
1 1/2-2 cups diced celery
3 hard-boiled eggs
1 can sliced water chestnuts or 1/2 cup almond slivers
1 can cream of chicken soup (undiluted)
1/2 t. grated onion
2 T. lemon juice
1 cup Hellman's mayonnaise
Combine all ingredients. Sprinkle 1 cup crushed potato chips on top.
Bake at 350 for 45 minutes to 1 hour.
Can be prepared earlier in the day and baked at the last minute.
Freezes well, but should be baked first.
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