Hot Chicken Salad

2 C. diced/shredded chicken

½ C. finely chopped celery

½ C. finely chopped water chestnuts

½ C. sliced almonds – toasted

½ C. Ritz cracker crumbs

2 Tbl. chopped onion

1 (10 ¾ oz) can of Cream of Chicken soup, undiluted

½ C. mayonnaise

½ C. crushed potato chips

¾ C. shredded cheese

Combine all but last 2 ingredients; toss gently.  Spray 1 ½ qt. casserole with Pam.  Bake at 375 degrees for 20 minutes.  Sprinkle with cheese then chips, bake additional 15-20 minutes.

Recipe can be doubled or tripled but increase cooking time.

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This entry was posted in CHICKEN, comfort food, Main Course, Uncategorized. Bookmark the permalink.

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