Baked Chicken Salad From Oster Kitchen Center

Recipe Ingredients

2 cups	125g / 4.4oz	Chicken -cooked - diced
1 1/2 cups	165g / 5.8oz	Celery - diced
1/2 cup	46g / 1.6oz	Almonds - blanched
4 cups	948ml	Potato chips - whole
1/2 cup	118ml	Mayonnaise
1		Lemon slice - peeled
1/2		Onion - small
1 cup	146g / 5.1oz	Cheddar cheese cubes

Recipe Instructions

Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips.

Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating.

Source:
Readers Digest Cook Now, Serve Later, 1989

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