The Lion Sleeps Tonight

Tonight's recipe was also last night's recipe....the Hot Chicken Salad had to sit in the fridge overnight for the flavors to mingle or something. Can't be so the cook could rest up from the prep work...this is a pretty easy recipe. Last night, Jill had to go to a work function where she left the house about the time Emma eats dinner and came back about the time we start getting ready for bed. So Emma put away some of the leftover meatloaf from the last post, then sucked down a whole pouch of veggie fruit before we played on the floor for while. I could have sworn she was going to take her first step when I tempted her with my watch! Once she went to bed, I went to work...and Jill got home as I was cleaning up.

Ingredients: 1 rotisserie chicken (we got one from Walmart), deboned and skin removed
2 cups celery, finely chopped
2 Tblsp sweet onion, minced
4 eggs, hard boiled and sliced
1 - 14 1/2 oz can cream of chicken soup
3/4 cup mayonnaise
2 Tblsp lemon juice (I used RealLemon bottled juice)
1 tsp salt
1/4 tsp black pepper
1 cup shredded Colby Jack cheese
1/2 cup plain potato chips, crushed (I used Lays)
1 small bag slivered almonds (about 1/2 cup)

In large bowl, mix all but last three ingredients, then spread inta 13 x 9 glass baking dish. Cover and let stand in refrigerator overnight.
Have a glass of wine or a beer, and go to bed...you worked hard!

Tonight I came home and pulled the casserole out of the fridge and let it sit on the counter while I preheated the oven. Jill and Emma came home from shopping for a floor pillow/stuffed animal...boy was Emma happy with that thing....looks like a teddy bear that got run over by a steam roller! Then the little Peanut had some leftover Candied Sweet Potatoes while Mommy and I had a salad. After bath time, Daddy read a baby version of Daniel and the Lions' Den before tucking Emma into bed.

Now that you have done the heavy lifting (pulling the prepared dish out of the fridge), put the casserole into a preheated 400 degree oven and let it bake for 30 minutes.

Whew! That's tough! ;-)