Hot Chicken Salad - cooking recipe

Ingredients

2 cups diced cooked chicken
10 3/4 ounces condensed cream of chicken soup, undiluted
2 celery ribs, finely chopped
1/2 cup mayonnaise
1/2 - 1 cup broccoli, chopped
4 ounces sliced water chestnuts
2 tablespoons finely chopped onions
1 teaspoon lemon juice
1/2 cup crushed butter flavored cracker (about 12 crackers)
1/2 cup crushed potato chips or 1/2 cup corn flakes
1/2 cup sliced almonds, toasted
salt, to taste
pepper, to taste

Preparation

In a large bowl, combine the chicken, soup, celery, mayonnaise, broccoli, water chestnuts, lemon juice and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish. Season to taste.
Bake, uncovered, at 375\u00b0 for 15 minutes. Sprinkle with potato chips or corn flake crumbs and almonds. Bake 15 minutes longer or until bubbly and lightly browned.