Hoosier Heartland Hot Chicken Salad

My mother had this at a secretary's luncheon and loved it so much. If a dish is really good, Mom will ask for the recipe in a heartbeat. We make this quite often, mostly after Thanksgiving (It will work with turkey – See my notes at the bottom) or any time we have leftover chicken. This dish is great for company or pitch-in dinners and lunches. A tossed green salad, hot rolls, and cranberry sauce make wonderful accompaniments.

There is much chopping involved, so if you have a food processor, use it. Actually this dish makes up quickly.

In a large bowl, mix together:

1 1/2 C. chopped celery
3 C. chopped cooked chicken (or turkey)
2/3 C. slivered almonds
2/3 C. chopped water chestnuts
1 small jar diced pimentoes

Then add:

3/4 tsp salt
3/4 tsp lemon juice
3/4 C. grated cheddar cheese (packaged pre-shredded will work)
1 C. mayonnaise (Do NOT use Miracle Whip type dressing – It will not work)

Pour mixture into a 9x13 baking dish. Bake 325°F. for 30 minutes.
Spread a small can of French-fried onions on top and bake an additional 15 minutes. Serve hot.

Cook's Notes: Leftover turkey will work here. Since turkey tends to be dry, do this: To the mixture add a little chicken broth to moisten – No more than 1/2 Cup. This will not effect the finished product but will add some moisture.

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