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Baked Chicken Salad


6 c. cooked chopped chicken
1/2 c. toasted almonds
2 c. cooked rice
2 c. salad dressing
1 can mushroom soup
1 c. chicken broth
3 c. celery, chopped fine
3 c. cheddar cheese, grated
1 tsp. lemon juice
2 tbsp. minced onion
1/4 tsp. pepper
3 c. potato chips, crushed
Mushrooms (optional)
Black olives (optional)


Combine chicken, onion, nuts, lemon juice, salad dressing, rice, mushroom soup, broth. Put in 9 x 13 inch greased pan. Spread cheese. Sprinkle potato chips on top. Bake at 375 degrees for 25 minutes. Serves 10.

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