Hot Chicken Salad

This recipe is adapted from 2 from Taste of Home - the best of both worlds

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  cups  diced  cooked chicken
• 10 3⁄4 ounces  condensed cream of chicken soup, undiluted
• 2  celery ribs, finely chopped
• 1⁄2 cup mayonnaise
• 1⁄2-1  cup broccoli, chopped
• 4  ounces sliced water chestnuts
• 2  tablespoons  finely chopped onions
• 1  teaspoon lemon juice
• 1⁄2 cup  crushed  butter flavored cracker (about 12 crackers)
• 1⁄2 cup  crushed  potato chips or 1⁄2 cup  corn flakes
• 1⁄2 cup  sliced almonds, toasted
•  salt, to taste
•  pepper, to taste

Directions

1. In a large bowl, combine the chicken, soup, celery, mayonnaise, broccoli, water chestnuts, lemon juice and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish. Season to taste.
2. Bake, uncovered, at 375° for 15 minutes. Sprinkle with potato chips or corn flake crumbs and almonds. Bake 15 minutes longer or until bubbly and lightly browned.