Hot Chicken Salad from Cleveland
- 1 14 cups mayonnaise, NOT salad dressing
- 18 cup onion, minced
- 34 cup cheese, shredded
- 3 cups chicken, cooked and diced
- 1 12 cups celery, sliced
- 1 12 cups pineapple chunks, drained
- 34 cup almonds, toasted & chopped
- crushed potato chips, as needed
- Combine the mayonnaise, onion, and cheese, then toss with the remaining ingredients with the exception of the crushed potato chips.
- Place the mixture in a flat baking dish and top with the crushed potato chips.
- Bake in a preheated 400 degree F oven for 10 minutes.
mayonnaise, onion, cheese, chicken, celery, pineapple, almonds, potato chips
Taken from www.food.com/recipe/hot-chicken-salad-from-cleveland-386051 (may not work)