Baked Chicken Salad
Turn leftover cream of chicken soup into a sauce for sautéed chicken tenders. Cook the leftover soup with 3 tablespoons milk, 1 tablespoon lemon juice and 2 teaspoons dried tarragon until hot.
3 cup shredded cooked chicken
2 Tbsp lemon juice
1/2 cup mayonnaise
1 cup chopped celery
2 Tbsp grated onion
2 oz jar chopped pimientos
2 hard-boiled eggs, chopped
1/2 cup cream of chicken soup
1 tsp salt
1/2 cup shredded Cheddar cheese
2/3 cup sliced almonds
Preheat oven to 400°F. Grease a medium baking dish. Combine chicken, lemon juice, mayonnaise, celery, onion, pimientos, eggs, soup and salt in a large bowl; mix well.
Spoon chicken mixture into prepared baking dish.
Sprinkle Cheddar over chicken mixture. Sprinkle with almonds.
Bake until chicken mixture is bubbly, about 25 minutes.
If you make this dish ahead, you can save reheating time by serving it chilled as a summer supper or luncheon salad.