HOT CHICKEN SALAD
 
4 cups cooked chicken
2 cups cut celery
2⁄3 cup cream of chicken soup
2⁄3 cup mayonnaise
2 tbsp. lemon juice
tbsp. chopped onion
tsp. salt and a little pepper         Ruth Crowell
 
Combine all ingredients. Top with following:
I cup grated cheese
2⁄3 cup slivered almonds
Cover with crushed potato chips. Bake at 400 oven about 20 minutes until bubbly.
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