Hot Chicken Salad

• 2 cups cut-up cooked chicken
• 2 cups chopped celery
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 teaspoon salt
• 2 tablespoons minced onions
• 12 cup chopped almonds
• 14 teaspoon pepper
• 1 tablespoon lemon juice
• 23 cup mayonnaise
• 3 -6 hardboiled egg, chopped
• 2 cups crushed potato chips (see Note below)

1. Combine all ingredients except chips.
2. In a casserole dish, place 1/2 of the crushed potato chips.
3. (see Note below).
4. Add the chicken salad mixture.
5. Top with the remaining chips.
6. Bake at 350-450 for 15 to 25 minutes or until hot and bubbly.
7. Note: I actually don't divide the potato chips.
8. I only use about half of the chips called for in the recipe -- and skip the bottom layer.
9. I only put the crushed chips on the top of the casserole.
10. This is just personal perference.
11. I wanted to submit the recipe the way it was written and the way I made it when I first found it.
12. Note: Crushed corn flake cereal can be used in place of the potato chips.

chicken, celery, cream of chicken soup, salt, onions, almonds, pepper, lemon juice, mayonnaise, hardboiled egg, potato chips

Taken from www.food.com/recipe/hot-chicken-salad-163826 (may not work)