Hot & Cold Chicken Salad

• 2 cups cooked chicken, diced
• 2 stalks celery, diced
• 3 tablespoons French dressing
• salt & fresh ground pepper
• 12 cup mayonnaise
• 3 ounces sour cream
• 3 tablespoons slivered almonds
• 2 cups potato crisps, crushed, Pringles are good
• 4 ounces cheddar cheese, grated
• 1 dash garlic powder

1. Marinate the chicken and celery in dressing for 1 hour.
2. Season with salt & pepper to taste.
3. Thoroughly blend mayo and sour cream, and add to chicken mixture.
4. Chill in the fridge until ready to serve.
5. About 15 minutes before serving, mix in almonds.
6. Pour mixture into shallow oven-proof dish.
7. Thoroughly crush potato crisps and blend them well with grated cheese and garlic powder.
8. Completely coat top of chicken salad with potato crisp-cheese mixture, and put under broiler until cheese melts.

chicken, stalks celery, salt, mayonnaise, sour cream, almonds, potato crisps, cheddar cheese, garlic powder

Taken from www.food.com/recipe/hot-cold-chicken-salad-140939 (may not work)