HOT CHICKEN SALAD

By

Beverly Riggs Miller

Ingredients

  • 2 cups chicken, cooked and chopped
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 cup celery, chopped
  • 1 small onion, chopped
  • 1/2 cup slivered almonds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup mayonnaise
  • 1 (8 ounce) can water chestnuts, chopped
  • 1 cup grated Cheddar cheese
  • Crushed potato chips

Preparation

Step 1

Cook chicken breasts in salted water. When cool, skin, bone and chop. Combine all ingredients except potato chips. Put in a 2-quart casserole. Sprinkle crushed potato chips on top and bake at 350deg until bubbly, about 30 to 40 minutes. Serves 4 to 5.