Southern chicken salad
Instructions:
- You’ll find it delicious served hot, but if there is any left over, it’s just as good served cold over crackers
as well. We have tried to figure out which way we like best and are never able to decide. I think we need to make this a few hundred more times and then we’ll make up our minds.
- 1 cooked chicken, cut up
- ½ cup mayonnaise
- One 10.5-ounce can cream of chicken soup, undiluted
- 2 hard-boiled eggs, cut up
- ¾ cup diced celery
- ½ onion, diced
- 1/3 cup cracker crumbs, optional
- Potato chips
- Lettuce, optional
- Ritz crackers, optional
- Preheat the oven to 350 F. Mix the chicken, mayonnaise, soup, eggs, celery, onion, and cracker crumbs in a bowl. Spread into an 8 x 8-inch pan.
- Top with crushed potato chips. Bake for 20 minutes.
- Serve hot or cold.
- If serving cold, serve over a bed of lettuce with Ritz crackers.