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Baked Chicken Salad

by Farmers' Almanac Staff | Wednesday, February 4th, 2009 | From: Soups & Salads

Baked Chicken Salad

Ingredients

2 cups diced cooked chicken

Juice of 1 small lemon

2 cans cream of chicken soup

1/2 cup toasted almonds

1 cup diced raw celery

1/2 can mushrooms

1/2 cup mayonnaise

Crushed potato chips

1/2 cup crushed soda crackers

Directions

Combine all ingredients, except potato chips, in casserole dish. Top with crushed potato chips. Bake uncovered at 350 degrees for 20 minutes.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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