Poultry

     Hot Chicken Salad

Ingredients:
4 cups cooked diced chicken
1/2 cup finely chopped celery
1 tablespoons grated onion 1 cup mayonnaise
1 (10.75-ounce) can condensed cream of chicken soup
1 tablespoon lemon juice
1/2 teaspoon black pepper
1/2 cup slivered almonds
1 cup shredded cheddar cheese
1 (8-ounce) can water chestnuts, drained and chopped

Method:
Preheat oven to 350 degrees and grease an 11X7-inch casserole dish.

Combine all ingredients except salt and potato chips in a large bowl. Stir well. Taste the mixture and add salt to taste. You will probably want to add between 1/4 and 1/2 teaspoon depending on the saltiness of your chicken and your preference for salt level.

Transfer mixture to prepared casserole dish. Sprinkle crushed potato chips on top.

Notes:
Chicken breast can be grilled 2 minutes per side and then diced. Or if you do thighs then about 3 minutes per side. Both of which are boneless skinless.

Bake 25 minutes. Serve warm.