Hot Chicken Salad

2 c cubed cooked chicken
2 c diced celery
½ c toasted or slivered almonds
½ tsp salt
2 Tbsp lemon juice
2 tsp grated onion (or diced scallions)
1 c mayo
½ c grated cheese
1 c crushed potato chips (optional)

Mix everything except cheese and chips in a casserole dish (can be done a day or two in advance, as well). When ready to cook, preheat oven to 350°F. Sprinkle chips and cheese on top and bake for 15 minutes (or for 10 minutes at 400 degrees F).

Yields: 6-8 servings

Time to make: ~30 minutes

Source: Helen Brockbank McAllister (submitted by Pamela Peterson)

Notes: This salad is great by itself or as filling in a croissant or soft roll. The cooking time does not include cooking the chicken.