Hot Chicken Salad


2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 cup grated sharp Cheddar
2/3 cup crushed potato chips
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

Recipe courtesy Paula Deen

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31729,00.html

*Note: If you don’t like celery, I have substituted onions which work really well. I have also used a variety of nuts and all have worked well. Though I have found that if you double the recipe for a larger crowd it can get a bit oily. It is best to cook it in seperate dishes for a double recipe.

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