Baked Chicken Salad Casserole

Baked Chicken Salad Casserole

3 cups chicken, cooked and cut up
1 1/2 cups sour cream
1/2 teaspoon salt
1 cup Cheddar cheese, grated
1 1/2 cups celery, chopped
1/3 cup slivered almonds
1 1/2 teaspoons prepared mustard
1 cup potato chips, crushed
French dressing, to taste


Marinate chicken and celery in French dressing for 1 hour. Combine chicken, celery, 1/2 cup grated
cheese and almonds. Blend sour cream, mustard and salt. Pour over chicken and toss to blend. Put into
baking dish.
Combine potato chips, remaining grated cheese and put on top of chicken mixture. Bake for 30
minutes at 300 degrees F or until heated through.