Hot Chicken Salad #764 10/05 9/06

Categories:
casserole, New 2005, poultry, salads, ToTryAgain

1 1/2 cup chicken breast; cooked, cubed
3/4 cup diced celery
1/2 cup slivered almonds; toasted
3/8 teaspoon Salt
3/8 teaspoon pepper
1 1/8 tablespoon lemon juice
1 1/8 cup mayonnaise
1 1/8 cup sharp cheddar; grated
1/2 cup potato chips, thin ones; crushed

Preheat oven to 350°F . Spray a small baking dish with Pam. In a large mixing bowl, combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared dish. Spread the crushed potato chips on top. Bake for 25 minutes or until bubbly. Also, take half of this and put it a caserole for tonight and bake the other half in a caserole tomorrow. This does not reheat very well. Gets all greasy. Revised 3/25/09 to serve 4..

Contributor: Paula Deen

Yield: 4 serviings