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 Sharp Cheddar (3 oz); grated
   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 @ 350 F/175 C 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 qt (9x13") 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.

 Recipe by Naz Deravian

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

 Uncle Dirty Dave's Archives

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