Crunchy Hot Chicken Salad

Crunchy Hot Chicken Salad

• 3 cups diced chicken, cooked
• 1 cup finely chopped celery
• 2 teaspoons chopped onions
• 1/2 cup sliced almonds
• 1 can cream of chicken soup
• 1 1/2 cup cooked rice
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup mayonnaise
• 1/4 cup of water
• 2 eggs
• 1 cup crushed potato chips
• 3/4 cup shredded cheddar cheese

Directions:

Combine chicken, celery, onions, almonds, cooked rice, lemon juice, salt and pepper. Mix well and set aside. Combine mayonnaise and water. Beat with a whisk until smooth; pour over chicken mix and stir well.

Add two eggs and toss gently. Spoon into greased 2-quart casserole dish (shallow dish); cover and refrigerate for 8 hours.

Bake at 450 degrees for 10 to 15 minutes and sprinkle with crushed potato chips and cheese. Bake 5 more minutes.

This recipe for Crunchy Hot Chicken Salad serves/makes 6