Recipe: Hot Chicken Salad III & Adaptations

Here's the recipe for Hot Chicken Salad III (and yes, that means there are at least two other hot chicken salad recipes in the Big Food Manual) that was the basis of a nice Sunday supper and will be today's lunch.

HOT CHICKEN SALAD III

Serves 6-8

2 C cooked chicken, cubed

½ C slivered almonds or pecans

2 hard-boiled eggs, diced

4 oz jar chopped pimentos, drained

8 oz sliced mushrooms

1 C celery, diced

¾ C mayonnaise (preferably homemade—see recipes in Basics section)

10 oz can cream of chicken soup

2 Tbsp onion, grated

1 tsp salt (or to taste)

1 tsp lemon juice

1 ½ C potato chips, crushed

Grated cheese

Preheat oven to 450^o. Combine chicken, almonds, eggs, pimentos, mushrooms, celery, mayonnaise, cream of chicken soup, onion, salt, lemon juice, and ½ C potato chips, mix lightly, and pour into a lightly greased casserole. Sprinkle top with remaining 1 C chips and grated cheese. Bake 15 minutes.

 Here are the adaptations:

For some reason, Mr. Big Food substituted a can of peas for the mushrooms. Good decision on his part.

To make the sandwiches, he spread the salad-- very generously-- on hoagie rolls which were cut open on sheets of foil, topped salad with chips and cheese, closed the rolls up as well as he was able, and wrapped the foil around each. They baked at 350 degrees for about 30 minutes.