| Hot Chicken Salad | |||||||
| 2 | chicken breasts, cooked and diced | ||||||
| 1 | onion, diced | ||||||
| 2 | stalks of celery, diced | ||||||
| 1 | can of cream of mushroom soup | ||||||
| 1 | can of cream of chicken soup | ||||||
| 2 | TB mayonaise | ||||||
| 1 | TB worchestershire sauce | ||||||
| 1 | TB lemon juice | ||||||
| 1/2 | package of lays potato chips, crushed | ||||||
| Combine first 8 ingredients into a large bowl. Stir until incorporated. | |||||||
| Spray a casserole dish with Pam and put the mixture into a casserole dish. | |||||||
| Top with the crushed potato chips | |||||||
| Bake @ 350* for 30 minutes. | |||||||
| Serve with cinnamon apples and cornbread. | |||||||
| A famous Marie Callendar’s dish from the 1980′s. | |||||||
