Hot Chicken Salad Casserole

A favorite from "Food with a Flair" The Village Woman's Club cookbook, Bloomfield Hills, MI, 1971.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 3  cups  cooked chicken, cut in 1 ",cubes
• 2  cups  sliced celery
• 1  cup mayonnaise
• 1⁄2 cup  toasted almond
• 2  tablespoons lemon juice
• 2  teaspoons  grated onions
• 1⁄4 teaspoon celery seed
• 1⁄2 teaspoon salt
• 2  cups  potato chips, crushed (reduced fat work well)
• 1⁄2 cup cheddar cheese or 1⁄2 cup monterey jack and cheddar cheese blend, grated

Directions

1. Cover bottom of ungreased casserole with 1 cup potato chips.
2. Combine rest of ingredients (except cheese) and place in the casserole.
3. Top with cheese and remaining chips.
4. Bake at 375F for 20 minutes.
5. Do not overcook.
6. Small amounts of pimiento and green pepper add color or 1/2 cup mushrooms and 1/2 cup water chestnuts may be added.
7. Crabmeat may be substituted for chicken.