Baked Chicken Salad
From Helen Ford (Kimler), Submitted by Deirdre

Baked Chicken Salad  

My mother used to make this for our family when I was little. She was born in 1931 in Overland, MO. With a total of 5 in our family (dad, mom and two sisters) she must have at least doubled the recipe. It was so good with the potato chips on top.

1 – 6 oz can chicken, coarsely cut
¾ cups thinly sliced celery
¼ cup coarsely chopped walnuts
¼ tsp. salt & pepper
1 tsp minced onion

1 tbs lemon juice

1/3 to ½ cup mayonnaise

½ cup crushed potato chips

Preheat oven at 425 degrees. Combine chicken & all other ingredients (except potato chips). Toss lightly, heap into casserole and top with potato. Serves 2, bake at 425 degrees for 15 minutes.

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