- 4 skinless, boneless chicken breast halves
- 4 hard-cooked eggs, sliced
- 2 cups chopped celery
- 3/4 cup creamy salad dressing, e.g. Miracle Whip ™
- 2 tablespoons orange juice
- 3/4 (10.75 ounce) can condensed cream of chicken soup
- 1/2 teaspoon poultry seasoning
- 1 teaspoon onion salt
- 1 (4 ounce) jar diced pimento peppers, drained
- 1/2 cup blanched slivered almonds
- 1 1/2 cups shredded sharp Cheddar cheese
- 1 1/2 cups crushed potato chips
- Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.
- In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos. Mix well and spread mixture into a 9×13 inch baking dish. Sprinkle with almonds, cheese and potato chips. Refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake casserole in preheated oven for 45 minutes.