Hot Chicken Salad

* Exported from MasterCook *

Hot Chicken Salad

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups diced cooked chicken
1 cup toasted almonds
2 cups diagonally sliced celery
1/2 cup diced green bell pepper
3 tablespoons lemon juice
1 cup mayonnaise
3 tablespoons grated onion
1 cup cubed process cheese
1 cup crushed potatoe chips
1/2 cup grated Parmesan cheese
toasted English muffins

Variation: substitue diced cooked turkey for the chicken.

Combine all ingredients in Crock-Pot except half the process cheese, half the p
otato chips, half the Parmesan cheese and the English muffins. cover and cook
on Low for 4 to 6 hours.

Just before serving, sprinkle with remaining process cheese, potato chips and P
armesan cheese. Serve on toasted English muffings.
Serves 6 to 8

- - - - - - - - - - - - - - - - - -