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Colette & Cassi's Country Kitchen!

Hot Chicken Salad

Taste of Home magazine, April/May 2006

Prep Time: 10 minutes

Bake time: 30 minutes

2 c. diced cooked chicken

1 can (10 3/4 oz) condensed Cream of Chicken soup, undiluted

2 celery ribs, finely chopped

1/2 c. mayonnaise

1 can (4 oz.) mushroom stems and pieces, drained

2 Tbsp. finely chopped onion

1/2 c. crushed butter-flavored (Ritz) crackers (about 12 crackers)

1/2 c. crushed potato chips

1/2 c. sliced almonds, toasted

In a large bowl, combine the first six ingredients. Stir in cracker crumbs. Spoon into a greased 1 1/2 qt. baking dish. Bake, uncovered, at 375° for 15 minutes.

Sprinkle with potato chips and almonds. Bake 15 minutes longer or until bubbly and lightly browned.

Yield: 4 servings