Bonnie Wilson Fraelich brought this baked chicken salad to the 1986 Baker Reunion, and everyone was crazy about it. Inie made it many times for gatherings, where people frequently asked for the recipe.
1
Ingredients
2 cups cooked, boned chicken
2 Tbsp lemon juice
1 Tbsp grated onion
1 can sliced water chestnuts
½ cup sliced almonds
1 (3 oz) jar pimento
¼ tsp celery salt
1 tsp salt
¼ tsp pepper
1 cup mayonnaise, preferably Hellmann’s
½ cup crumbled fried onion rings
¾ cup grated cheddar cheese
2
Directions
Combine the chicken, lemon juice and grated onion.
Cover and marinate overnight.
Preheat oven to 350°F.
Combine the marinated chicken with the water chestnuts, almonds, pimento, celery salt, salt, pepper and mayonnaise.
Transfer the mixture to a baking dish.
Bake for 15 minutes.
Sprinkle the crumbled onion rings and grated cheddar cheese over the top.
Bake for approximately 10 more minutes.
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