Hot Chicken Salad

Ingredients

• 1/2 c. slivered almonds (baked in a shallow pan at 350 degrees for 5-10 minutes until toasted
• 2 c. chopped celery
• 1/4 c. chopped onion
• 1/4 c. chopped pimiento, drained
• 1  4.5 oz. jar sliced mushrooms, drained
• 1  8 oz. can sliced water chestnuts, drained
• 1/2 t. salt
• 1/2 t. pepper
• 2 c. (8 oz.) shredded cheddar cheese - divided into 1 c. portions
• 1 c. mayonaise
• 1/2 c. sour cream
• 3 T. lemon juice
• 1 cup crushed potato chips
• 1 cup refrigerated shredded Parmesan cheese

Instructions

• Stir together almonds, chicken, and next seven ingredients in a large bowl.
• Stir together 1 c. of the cheddar cheese, mayonaise, sour cream and lemon juice until blended, stir into chicken mixture
• Spoon into a lightly greased 13x 9 baking dish, sprinkle with remaining 1 cup of cheddar, crushed potato chips, and Parmesan chees.

Bake
350 degree oven for 30 minutes or until thoroughly heated.
Yields 8 servings.