Title: Baked Chicken Salad
Categories: Chicken Casserole
Yield: 4 Servings
| 2 | c | Chicken -cooked, diced |
| 1/2 | c | Mayonnaise |
| 1 1/2 | c | Celery - diced |
| 1 | | Lemon slice - peeled |
| 1/2 | c | Almonds - blanched |
| 1/2 | | Onion - small |
| 4 | c | Potato chips - whole |
| 1 | c | Cheddar cheese cubes |
Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery
into casserole. Blender - chop nuts and add to chicken. Put 2 cups of
potato chips into blender container, cover and process 4 cycles at (stir).
Empty onto wax paper and set aside. Repeat with remaining chips. Put
remaining ingredients into container, cover and process at (blend) until
smooth.
Add to chicken and mix well. Sprinkle potato chip crumbs over top and
bake for 30 minutes. A cycle is defined as a 1 second pulse operation with
a pause for food to settle before repeating.