The Hungry Canary

Adapted from Ideals Family Cookbook · Mrs. Leo Waters

Baked Chicken

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Ingredients

  • 4 cups diced cooked chicken
  • ¾ cup mayonnaise
  • ¾ cup canned condensed cream of chicken soup (wheat-free if needed)
  • 2 cups chopped celery
  • 4 hard-cooked eggs, sliced
  • 1 tsp salt
  • 1 tsp finely minced fennel bulb (original: finely minced onion)
  • 2 Tbsp lemon juice
  • 2 pimientos, chopped
  • Topping: 1 cup crushed potato chips
  • ⅔ cup finely shredded sharp cheddar cheese
  • ⅓ cup chopped almonds

Directions

  1. Combine the cooked chicken, mayonnaise, cream of chicken soup, celery, sliced hard-cooked eggs, salt, minced fennel, lemon juice and pimientos. Spread in a large, shallow 1½-quart baking dish, or a larger dish if needed.
  2. Mix crushed potato chips with shredded cheddar and chopped almonds. Sprinkle evenly over the casserole.
  3. Cover and refrigerate for several hours or overnight.
  4. Heat oven to 400°F. Bake about 25 minutes, or until heated thoroughly. If the topping browns too quickly, loosely shield with foil.

Cookbook source

“Baked Chicken,” contributed by Mrs. Leo Waters to the Ideals Family Cookbook. The printed ingredients are four cups diced cooked chicken, three-quarters cup each mayonnaise and canned cream of chicken soup, two cups celery, four sliced hard-cooked eggs, one teaspoon salt, one teaspoon minced onion, two tablespoons lemon juice, two pimientos, and a topping of one cup crushed potato chips, two-thirds cup sharp cheddar and one-third cup chopped almonds. Chill several hours or overnight and bake at 400°F for about 25 minutes.

Hungry Canary substitutions

Onion: Replace one teaspoon finely minced onion with one teaspoon finely minced fennel bulb. Cream of chicken soup: Choose a suitable wheat-free condensed soup or homemade equivalent if needed. The original pimientos remain included; they may be omitted for a nightshade-free variation.

Editorial note

The directions say to mix the “first 9 ingredients,” which includes pimientos. The printed casserole dish size is one-and-a-half quarts, though the ingredient volume may require a larger dish. The contributor did not specify a yield.