This chicken casserole recipe is from a 1975 magazine called THE WORKBASKET. The Workbasket was a small magazine that was chocked full of recipes, knitting and crocheting instructions. Many a rural housewife waited anxiously for the local mailman to drop her monthly edition into her mailbox. My mother was one of them.
2 cups diced cooked chicken
2 cups diced celery
1/2 cup slivered almonds
1/2 tsp salt
2 tbsp chopped onion
2 tbsp lemon juice
1 cup mayonnaise
1/2 tsp monosodium glutamate, optional
1/2 cup grated cheese
1 cup crushed potato chips
In greased 2-qt casserole, combine ingredients, topping mixture with cheese and chips. Bake at 450 degrees for 12 minutes or until bubbly.
2 cups diced celery
1/2 cup slivered almonds
1/2 tsp salt
2 tbsp chopped onion
2 tbsp lemon juice
1 cup mayonnaise
1/2 tsp monosodium glutamate, optional
1/2 cup grated cheese
1 cup crushed potato chips
In greased 2-qt casserole, combine ingredients, topping mixture with cheese and chips. Bake at 450 degrees for 12 minutes or until bubbly.
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