Oven Chicken Salad
|Cooked cubed chicken||2 Cup (32 tbs)|
|Thinly sliced celery||2 Cup (32 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Toasted almonds||1⁄2 Cup (8 tbs), chopped or slivered|
|Lemon juice||2 Tablespoon|
|Finely chopped onion||2 Teaspoon|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Croutons/Crushed potato chips||1 Cup (16 tbs)|
Combine all ingredients except cheese and the second 1 cup of croutons in a 1 1/2 quart, heat-resistant, non-metallic casserole.
Sprinkle with cheese and the 1 cup of croutons or crushed potato chips.
Heat, uncovered, on roast for 8 to 10 minutes or until bubbly.