Hot Chicken Salad Recipe
Ingredients
| Cooked chicken | 21/2 Cup (16 tbs), diced | |
| Toasted almonds | 1 Cup (16 tbs) | |
| 2 cups diagonally sliced celery | ||
| Green pepper | 1/2 Cup (16 tbs), diced | |
| Lemon juice | 3 Tablespoon | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Onion | 3 Tablespoon, grated | |
| Processed cheese | 1 Cup (16 tbs), cubed | |
| Potato chips | 1 Cup (16 tbs), crushed | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Toasted English muffins | ||
Directions
Combine all ingredients in crock pot except half the process cheese, half the potato chips, half the parmesan cheese and the english muffins.
Cover and cook on low setting for 4 to 6 hours.
Just before serving, sprinkle with remaining process cheese, potato chips and parmesan cheese.
Cover and cook on low setting for 4 to 6 hours.
Just before serving, sprinkle with remaining process cheese, potato chips and parmesan cheese.
Chef
