Hot Chicken Salad
1 cup coarsely crushed potato chips
2/3 cup finely chopped almonds
6 cups cubed cooked chicken
6 ribs celery, chopped (3 cups)
1 can (10 3/4 oz) condensed cream of chicken soup
1 package (8 oz.) shredded mozzarella cheese (2 cups
2 cups sour cream or plain yogurt
1/4 cup chopped onion
1 t. dried thyme or basil
4 hard-cooked eggs, chopped
Heat oven to 400. In small bowl, combine potato chips and almonds. In very large bowl, combine chicken, celery, soup, cheese, sour cream, onion and thyme. Gently fold in eggs.
Transfer chicken mixture to 13x9x2 inch baking dish (or 2 8x8 and freeze one). Sprinkle with potato chip mixture. Bake in preheated oven for 30-35 minutes or until heated through. Let stand for 10 minutes before serving.
Note: 2 1/2 lbs. boneless chicken breast will yield 6 cups chopped cooked chicken.
1530 S Austin Ave
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