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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