Hot Baked Chicken Salad - cooking recipe

Ingredients

2 (3 lb.) fryers (5 c. cooked chicken chunks)
2 tsp. grated onions
1 c. celery, cut on angle
1 c. minced green peppers
1/4 c. light cream (not whipped)
2/3 c. mayonnaise
1 tsp. salt
1/8 tsp. pepper
2 Tbsp. lemon juice
1 c. chopped pecans
1 to 2 c. crushed potato chips or fried noodles

Preparation

Combine chicken, onion, celery and peppers.
Mix cream with mayonnaise, salt, pepper, lemon juice and pecans.
Toss with chicken.
Sprinkle with crushed potato chips.
Bake 15 minutes or until light brown at 450\u00b0.
Serves 8.