Hot Chicken Salad

I recently sorted through my old recipe card files as well as my mother's and was reminded of dishes that once were served regularly at my table. But as kids grew up and my interests changed some dishes faded from my memory. It was a reminder of how time pressures and the tastes of a larger group directed my cooking in the past. Here is one vintage dish that was a favorite for a while; I believe it was the potato chip topping that tasted best to kids. It's quick and easy and a one dish meal if you figure celery counts as your vegetable. 

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Hot Chicken Salad

This was served to me at a church ladies' luncheon and probably originated with Martha Johnson, my good friend and mentor.

Makes a 9X13 pan

4 c cooked chicken, cubed or shredded

4 c chopped celery

1 3/4 -2 c mayonnaise (I prefer the lower amount)

1 c sliced almonds (or slivered if that is what you have)

1/4 c fresh lemon juice

4 teas grated onion

1 c grated cheddar cheese

2 cups crushed potato chips

Preheat your oven to 400F. Combine the chicken, celery, mayonnaise, almonds, lemon juice, and onion and place in a buttered  9X13 pan. Top with cheese and then with potato chips.

Bake for 15 minutes until heated through. The celery will be quite crisp-tender. If you prefer the celery to be softer, cook a bit longer.

Note: In January 2022, NYTimes Cooking published a very close rendition of this recipe along with an article which gives the antecedents of this old recipe. If you are interested, here is a link: Hot Chicken Salad.