Hot Chicken Salad Casserole - cooking recipe

Ingredients

1 small can boned chicken, drained
1 c. sliced celery
1/2 c. chopped pecans
1 Tbsp. chopped onions
1/4 tsp. pepper
3/4 c. mayonnaise
2 c. crushed potato chips
1 (10 1/2 oz.) can cream of chicken soup
2 hard-cooked eggs, chopped
1 c. crushed potato chips

Preparation

In a 1 1/2-quart casserole, combine first 7 ingredients and toss lightly.
Combine soup and chopped eggs; pour over ingredients.
Top with additional potato chips.
Bake for 30 minutes.
To keep fingers from getting greasy, crush potato chips in bag, pour 2/3 in first mixture and sprinkle remainder over the top.