Hot Chicken Salad

Submitted by:  Laurie Burdo

Hot Chicken Salad

                                      From the Kitchen of Laurie Burdo

3 cups cooked chicken breasts cut into bite size pieces

1 cup uncooked rice cooked according to package directions

¼ cup sliced or slivered almonds

1 can cream of mushroom soup ( reduced fat is ok)

1 small onion chopped

½ tea salt

¼ tea black pepper

½ cup Miracle Whip (light is ok) or Mayonnaise

1 Tbsp. lemon juice

2 hard boiled eggs chopped

1 cup grated Cheddar Cheese

Crushed potato chips

*Combine all ingredients except potato chips. Top with chips prior to baking.

*Bake uncovered 30-45 minutes at 375 degrees in 9X13

baking dish sprayed or greased lightly.

*This can be assembled the day before serving. Cover and refrigerate.  Allow additional baking time, just add chips and prior to baking.