John's mom, Patti, made this for dinner one night this summer, and we both really liked it. It was in a Paula Deen cookbook, which I then found on the food network's Paula Deen section of their website. The potato chips on top make it especially yummy! Also, this goes great with Paula Deen's recipe for Broccoli Casserole, which I will post next.
Ingredients
- 2 cups cooked chicken breast meat, cubed
- 1 cup diced celery
- 1/2 cup slivered almonds
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh lemon juice
- 1 cup mayonnaise
- 1 cup grated sharp Cheddar
- 2/3 cup crushed potato chips
Directions
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.
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