Hot Chicken Salad - cooking recipe

Ingredients

2 to 3 chicken breasts
1 can cream of chicken soup
1 Tbsp. Worcestershire sauce
2 Tbsp. onion, minced
1 c. celery, diced
3 hard-boiled eggs, diced
1 small can sliced water chestnuts, drained
1/2 c. mayonnaise
1/2 tsp. salt
3/4 tsp. curry powder
1 c. potato chips, crushed
dash of paprika

Preparation

Boil chicken breasts until tender.
Drain and when cool enough to touch, cut in bite size pieces.
In 2-quart casserole, blend chicken pieces and remaining ingredients, except potato chips and paprika.
Microwave (High), covered, for 5 to 7 minutes.
Sprinkle with potato chips and paprika.
Microwave (High), uncovered, for 5 to 7 minutes.
Rest 5 minutes.
Crisp top under broiler, if desired.
Serve with crackers or on toast.
Serves 6 to 8.