This casserole is reminiscent of school lunches when we had one room schools and the cook was serving classes the size of a large family.  The crushed potato chips on top are certainly a nostalgic touch and add that good ol’ days feeling to this Thermos lunch.

2 chicken breasts, boneless and skinless (cooked according to directions following)
2 hard boiled eggs, sliced
1/2 C celery, diced small
1/2 C mayonnaise
1 (10.75 oz) cream of chicken soup
1 (4 oz) jar diced pimento, drained
1 tbsp orange juice
1/2 tsp salt
1/4 tsp poultry seasoning
3/4 C cheddar cheese, shredded
3/4 C potato chips, finely crushed

Place the chicken breasts in a large saucepan.
Cover with water and add just a pinch of salt.
Place over medium high heat and bring to a boil.
Simmer slowly 30 minutes or until the chicken is cooked through and juice runs clear.
Drain the chicken and allow to cool enough to work with.
Cube the chicken and place in a large mixing bowl.
Add the eggs and celery to the chicken.
Mix the mayonnaise into the bowl being sure to fully cover all the ingredients.
Add the soup, pimento and orange juice.
Stir in the salt and poultry seasoning.
Be sure all the ingredients are incorporate together well.
Spray a casserole dish with a non stick cooking spray.
Smooth the chicken mixture evenly into the prepared casserole dish.
Sprinkle the top with the cheese.
Add the crushed potatoes chips over the top.
Place the covered casserole into the refrigerator and cool overnight.
Heat the oven temperature to 350 degrees.
Bake 40 minutes or until nice and brown on top.
Remove with a spatula and place in a warmed thermos.

Serves 4

Eat with crackers for a wonderfully warm and satisfying lunch on a cold, wintery day.

This entry was posted on Monday, September 29th, 2008 at 3:40 pm and is filed under Recipe Of The Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.