Hot Chicken Salad

2 cups chopped cooked Chicken Breast ¾ cup Mayonnaise ¼ cup Sour Cream 1 cup chopped Celery 1 cup shredded Sharp Cheddar Cheese ½ cup slivered Almonds 3 teaspoons Lemon Juice ½ teaspoon Salt ¼ teaspoon Pepper 1 cup crushed plain Potato Chips Non-Stick Cooking Spray Bring a 3 quart pot of water to a boil and cook chicken for around 30 minutes. Remove the chicken from hot water and let cool, then coarsely chop.

Preheat oven to 350 degrees.

Spray a 2 quart baking dish with cooking spray, then set aside.

In a large mixing bowl, add the cooked chicken, mayonnaise, sour cream, chopped celery, cheddar cheese, slivered almonds, lemon juice, salt and pepper. Stir until combined and then spread mixture evenly in the baking dish. Top with the crushed potato chips. Bake uncovered on the 3rd (middle) rack for 30 minutes.

Kid Friendly Recipes from the Kitchen of Azure Rountree is available at The Advance. A portion of the proceeds from every book sold will go to benefit children with special needs.