Hot Chicken Salad

• 2 to 3 chicken breasts
• 1 can cream of chicken soup
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. onion, minced
• 1 c. celery, diced
• 3 hard-boiled eggs, diced
• 1 small can sliced water chestnuts, drained
• 1/2 c. mayonnaise
• 1/2 tsp. salt
• 3/4 tsp. curry powder
• 1 c. potato chips, crushed
• dash of paprika

1. Boil chicken breasts until tender.
2. Drain and when cool enough to touch, cut in bite size pieces.
3. In 2-quart casserole, blend chicken pieces and remaining ingredients, except potato chips and paprika.
4. Microwave (High), covered, for 5 to 7 minutes.
5. Sprinkle with potato chips and paprika.
6. Microwave (High), uncovered, for 5 to 7 minutes.
7. Rest 5 minutes.
8. Crisp top under broiler, if desired.
9. Serve with crackers or on toast.
10. Serves 6 to 8.

chicken breasts, cream of chicken soup, worcestershire sauce, onion, celery, eggs, water chestnuts, mayonnaise, salt, curry powder, potato chips, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=977087 (may not work)