Baked Chicken Salad
|Chopped cooked chicken||2 Cup (32 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Toasted almonds||1⁄2 Cup (8 tbs)|
|Chopped mango/Crushed pineapple||1⁄2 Cup (8 tbs)|
|Chopped pimentos||2 Tablespoon|
|Chopped onion||1⁄2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Cream of chicken soup||1 Can (10 oz)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Crushed potato chips/Cereal||3 Cup (48 tbs)|
Combine the chicken, celery, almonds, mango, pimentos, onion, mayonnaise, lemon juice and soup in a large bowl; mix well.
Spoon the chicken mixture into a 2 quart baking dish.
Sprinkle with the shredded cheese and potato chips.
Bake, uncovered, at 350 degrees for 30 minutes or until hot and bubbly.