Hot Chicken Salad

Hot Chicken Salad

Ingredients

• 2 cups diced cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 celery ribs, finely chopped
• 1/2 cup mayonnaise
• 1 can (4 ounces) mushroom stems and pieces, drained
• 2 tablespoons finely chopped onion
• 1/2 cup crushed butter-flavored crackers (about 12 crackers)
• 1/2 cup crushed potato chips
• 1/2 cup sliced almonds, toasted

Directions

• In a large bowl, combine the chicken, soup, celery, mayonnaise, mushrooms and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish.
• Bake, uncovered, at 375° for 15 minutes. Sprinkle with potato chips and almonds. Bake 15 minutes longer or until bubbly and lightly browned. Yield: 4 servings.