BAKED CHICKEN SALAD

pie crust deep dish

BAKED CHICKEN SALAD

1 1/2 cups cooked chicken, roughly chopped, 1 (10.5 oz.) can cream of chicken soup, 1/8  cup heavy whipping cream, 1 cup celery, diced, 3 teaspoon white onions, minced, 1/2 teaspoon minced garlic, 1/2 teaspoon chicken bouillon, 1/4 teaspoon black pepper, 2/3 cup mayonnaise, 1/2 teaspoon fresh lemon juice, 3 hard boiled eggs, chopped, 1/3 cup butter, 1/2 cup slivered almonds, 1 (5 oz.) can chow mein noodles.

Preheat oven to 450 degrees.  Get out a bowl, add the chicken, soup, whipping cream, celery, onions,  garlic, bouillon, black pepper, mayonnaise, lemon juice, and eggs, mix well.  Pour into a 9-inch deep dish pie crust, dot with slices of butter, top with the almonds. Bake for 10 minutes, remove from the oven evenly distribute the noodles on top, return to the oven for another 5 minutes, serve.

 

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