Baked Chicken Salad (Oster Kitchen Center Cookbook)

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Title: Baked Chicken Salad (Oster Kitchen Center Cookbook)
Categories: Cheese/eggs, Casseroles, Main dish, Poultry
Yield: 4 servings

2 c Chicken -cooked, diced
1 1/2 c Celery - diced
1/2 c Almonds - blanched
4 c Potato chips - whole
1/2 c Mayonnaise
1 ea Lemon slice - peeled
1/2 ea Onion - small
1 c Cheddar cheese cubes

Heat oven to 375F. Grease a 2-quart casserole. Put chicken and
celery into casserole. Blender - chop nuts and add to chicken. Put
2 cups of potato chips into blender container, cover and process 4
cycles at (stir). Empty onto wax paper and set aside. Repeat with
remaining chips. Put remaining ingredients into container, cover and
process at (blend) until smooth. Add to chicken and mix well.
Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle
is defined as a 1 second pulse operation with a pause for food to
settle before repeating.

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