Recipe: Hot Chicken Salad

1 package raw chicken breast (should yield 4 cups cooked chicken)

2 cups chopped celery

1 cup blanched, slivered almonds or finely chopped water chestnuts

1 1/2 cups mayonnaise

4 t. grated onion

4 t. lemon juice

1 t. Accent

1 t. salt

1 cup grated cheddar cheese

2 cups crushed potato chips

Stew chicken in water with 1 bouillon cube until no longer pink. Shred chicken using 2 forks. Cut celery into small pieces. Mix ingredients and top with cheese and then cover with crushed potato chips. Heat for 20 minutes at 400 degrees. Serves 8-10 people.

NOTE: Oh my goodness, this was hands down the best dish my mom made for me as a child. I recommend serving this recipe with a light green salad of mandarin oranges, slivered almonds and a sweet dressing like poppy seed. Superb menu for a ladies luncheon.