Recipe for HOT CHICKEN SALAD

Ingredients

7 cups of cooked, diced chicken
4 cups diced celery
1 can water chestnuts, drained, and sliced thin
1 medium onion, grated or chopped fine
Juice of 1 lemon
Salt and pepper to taste
1/2 teas. garlic powder
2-1/2 cups of mayonnaise
Optional: 1 small can crushed pineapple, drained well

Instructions

Mix above together. Place into a large flat greased baking dish. Let stand at room temperature for 2-3 hours before baking. If made the day ahead and refrigerated, remove early from refrigerator or add to baking time. Before baking, cover the top of the mixture with:

3 cups grated mild cheese (Swiss is excellent or Co-Jack)
3 cups of crushed potato chips (don't use the cheap or generic kind as they are too greasy!)

Bake at 425 degrees for 30 minutes and serve.

This is something different to take to church picnics or family cook-outs and easy to make. People will rave over it!

serves 10





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