Hot Chicken Salad

My Aunt Judy gave me this recipe years ago and I love it. I know you're thinking I'm crazy for posting a "hot" recipe but truth be told, cold salads don't always fill me up and you could do this in your crock pot if you want. Or, if you've been having a summer like ours, it might be nice to turn the oven on for a spell.

Again, don't have a photo and I apologize but again, so easy you don't need a photo play by play. It's also an excellent way to use up that Rotisserie Chicken.

What you'll need:

3 C Chicken, cooked and cubed
3 C Celery diced
1/2 C Onion diced
1 T Butter
3/4 C Almonds, slivered or chopped
1 1/2 C Mayo
3 T Lemon Juice
1/3 C Cheddar Cheese
3/4 C Potato Chips crushed

Cut your chicken up into cubes and saute with the celery and onion with a tablespoon of butter. Season the chicken with salt and pepper to taste. OR you can use that Rotisserie Chicken and just saute the celery and onion in the butter for a couple of minutes.

Combine Chicken, celery, onion, almonds, mayo, lemon juice and cheese and put into a sprayed 13x9 pan. Sprinkle with potato chips and bake at 375 for 20-30 minutes. OR spray your crock pot and pour mixture in, cook on low for an hour until heated through. Top with chips and serve with hard crusty rolls to 6-8 friends:)

You can also make this ahead, just top with chips after you take out of the fridge.