California Hot Chicken Salad

• 3 c. cooked chicken, diced
• 1/2 c. chicken broth
• 2 c. celery, chopped
• 1 c. slivered almonds
• 1 pimento, cut in strips
• 1 1/2 c. mayonnaise
• 1 Tbsp. lemon juice
• 1 Tbsp. onion juice
• 1/2 tsp. pepper
• 1 tsp. salt
• 1/2 c. green stuffed olives, sliced
• 1/2 c. mild cheese, grated
• 1 c. potato chips, crushed

1. Heat chicken and broth in covered pan over low heat.
2. Remove from heat and add celery, almonds, pimento and mayonnaise (the mayonnaise blended with the lemon and onion juices).
3. Toss with fork.
4. Add seasonings and olives and pour into buttered casserole. Mix cheese and chips into mixture, leaving a little of both to sprinkle over top.
5. Bake in oven at 450u0b0 for 15 minutes or until brown.

chicken, chicken broth, celery, almonds, pimento, mayonnaise, lemon juice, onion juice, pepper, salt, green stuffed olives, mild cheese, potato chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285926 (may not work)