HOT CHICKEN SALAD Bonnie Norman

Preheat oven 450’

2 cups cubed cooked chicken

2 cups chopped celery

½ cup chopped almonds

½ teaspoon salt

½ teaspoon accent

2 teaspoon grated onion

2 tablespoons Lemon juice

1 cup mayonnaise

Topping:

½ cup grated cheddar cheese

1 cup crushed potato chips

Combine ingredients, place in 9X13” casserole dish

Top with cheese and chips

Bake 15 minutes