Hot Chicken Salad

By á-2765

This recipe came from Mary Kay Seibert. It is wonderful for a lunch with dinner rolls or muffins.

Ingredients

• 3 cups cubed cooked chicken
• 3 cups chopped celery
• 1/2 cup sliced almonds or water chestnuts
• 1/2 tsp. salt
• 1/2 Laury's seasoned salt
• 1 1/2 cup mayo
• 8 to 12 oz. grated cheese, more if desired

Details

Servings 6

Preparation

Step 1

Mix all ingredients; spread in 8 x 11 flat casserole dish.

Crunch 1-2 cups potato chips over top.
Bake at 350 for 30-45 min.