Hot Chicken Salad(Serves 6)

• 4 slices bread, cubed
• 2 c. cubed chicken
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 1 c. chopped celery
• 2 Tbsp. chopped pimento
• 1/2 c. mayonnaise
• 1 Tbsp. lemon juice
• 1 c. crushed or tidbit pineapple
• 1 can sliced water chestnuts
• 2 eggs
• 1 1/2 c. milk
• 3/4 tsp. salt
• 1 can cream of mushroom soup
• 8 oz. shredded Cheddar cheese
• 2 c. crushed potato chips

1. Place cubed bread in bottom of greased casserole dish or baking pan.
2. Mix chicken, onion, green pepper, celery, pimento, mayonnaise, lemon juice, pineapple and water chestnuts together. Layer over bread cubes.
3. Beat together eggs, milk, salt and soup. Pour over chicken layer.
4. Cover and refrigerate overnight.
5. Bake 1 hour at 325u0b0.
6. After baking, immediately sprinkle top with shredded Cheddar cheese and crushed potato chips.

bread, chicken, onion, green pepper, celery, pimento, mayonnaise, lemon juice, pineapple, water chestnuts, eggs, milk, salt, cream of mushroom soup, cheddar cheese, potato chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805208 (may not work)