Hot Chicken Salad Casserole

This recipe is a success! Everybody loves it.  From Great American Home Baking.

1/2 cup slivered almonds
3 cups cubed cooked chicken
1 cup sliced celery
1 cup shredded Cheddar cheese
1/4 cup chopped green onions
3 hard-cooked eggs, chopped
1/2 cup mayonnaise
1 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup slightly crushed potato chips

1. Preheat oven to 350 degrees.  Spray a 1 1/2 quart baking dish with nonstick cooking spray

2. Place the almonds on an ungreased baking sheet.  Bake, stirring occasionally, until toasted and golden, 8-12 minutes.  Remove from oven and allow to cool.

3. Meanwhile, combine the chicken, celery, cheese, onions and eggs in a medium bowl.  Add the toasted almonds. Mix well.

4. Combine the mayonnaise, lemon juice, salt and pepper in a small bowl.  Stir until well blended.  Add to the chicken mixture and mix well.

5. Spoon the chicken mixture into the prepared baking dish.  Sprinkle evenly with potato chips.  Bake until heated through, 25-30 minutes.

Very good for leftover chicken breast, can also use canned chunk chicken or for a great rotisserie flavor, use a roasted chicken and chop the meat.