Our Big Family Kitchen

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Hot Chicken Salad

By Lois Allen·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • 4 Cups Poached Chicken, cut into 1 inch by 1 inch cubes
  • 3/4 Cups Mayonnaise
  • 2/3 Cup Toasted Almonds, slivered
  • 1 and 1/2 Cups Potato Chips, crumbled
  • 2 Cups Celery, diced
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Cup Sharp Cheddar Cheese, grated

Method

  1. Mix the chicken, celery, mayonnaise and lemon juice.
  2. Place 1/2 of the chicken mixture in a casserole.
  3. Sprinkle 1/2 of the cheese over it.
  4. Top with the rest of the chicken.
  5. Sprinkle the remaining cheese on top.
  6. Toss the almonds over the cheese and top with the crumbled potato chips.
  7. Bake at 350 degrees for 30 minutes.