Hot Chicken Salad - cooking recipe

Ingredients

2 to 3 c. diced cooked chicken
2/3 c. diced celery
1 (8 oz.) can water chestnuts, diced
1/2 c. slivered almonds
1/2 lb. Cheddar cheese, grated
1 (6 oz.) pkg. frozen chopped onions
1 c. mayonnaise
juice of 1 lemon
poultry seasoning, paprika and m.s.g.
potato chips

Preparation

Combine all ingredients except potato chips.
Mix well and place in 9 x 13-inch casserole.
Refrigerate overnight.
Before serving, top with crushed potato chips and bake at 450\u00b0 for 12 to 15 minutes or until bubbly and brown.
Yield: 6 to 8 servings.