MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Chicken Salad
Categories: Poultry, Vegetables, Cheese, Nuts, Potatoes
Yield: 6 servings

2 lb Cooked chicken; in 1"
- pieces
5 lg Celery ribs; into 1/2"
- angled slices
1 c Mayonnaise
3 oz Grated sharp Cheddar (3 oz)
1/2 c Slivered almonds
2 tb Lemon juice
1 ts Onion salt
Salt & black pepper
4 c Potato chips; lightly
- crushed, more as needed

Set oven @ 350ºF/175ºC with a rack in the center.

Place the chicken, celery, mayonnaise, Cheddar, almonds,
lemon juice and onion salt in a large bowl and mix to
combine well. Taste for seasoning, and add salt and
pepper as needed. The amount will depend on how seasoned
your chicken is.

Transfer the chicken mixture to a 3-quart (9-by-13-inch)
shallow baking dish. Spread it out evenly and top with
the crushed potato chips. Add more chips if needed to
cover the top.

Bake uncovered until the chips are golden brown and the
mixture is warmed through and bubbling lightly at the
bottom, 30 to 40 minutes. Remove from the oven and let
sit for 5 to 10 minutes before serving.

By: Naz Deravian

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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