It must have been back in the '70s that Jane Arndt first made this salad for a girls' get together. We all still make it. We generally just call it "Jane's Chicken Salad" and everyone knows what dish you mean.
You can get the dish started in the morning, or even the day before, and then put on the last few touches and bake it in time for dinner.
Jane's Hot Chicken Salad
4 c cooked chicken breast, cubed
2 c chopped celery
4 hard-boiled eggs
3/4 c mayo
3/4 c undiluted cream of chicken soup
2 T lemon juice
2 T sliced pimento
1 tsp onion salt
1 to 1 and 1/2 c crushed chips
1 c shredded cheese
2/3 c slivered almonds
1. Mix chicken breast , celery, soup, mayo, lemon juice, pimento, and salt. Place in a casserole dish.
2. Chill.
3. To finish it, top with sliced hard-boiled eggs.
4. Mix together the shredded cheese, almonds, and crushed chips.
5. Spread mixture over casserole top.
Bake 400° for 20 to 30 minutes.
