Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Chicken and Chip Bake




Source of Recipe


*


List of Ingredients




2 c. cooked chicken, cubed
2 c. celery, sliced
1/2 c. almonds, sliced
1/2 tsp. salt
2 tsp. onion, grated
2 tbsp. lemon juice
1 c. mayonnaise
1/8 tsp. pepper
1 1/2 c. potato chips, crushed
1/2 c. grated sharp cheese



Recipe



Combine the above ingredients except potato chips and cheese; mix well. Pat very lightly into greased 8 inch shallow baking dish or shallow half quart casserole. Sprinkle with 1/2 cup grated sharp cheese. Border casserole with 1 1/2 cups crushed potato chips. Bake at 425 degrees for 15 minutes or until heated through. Serve 5-6.