Hot Chicken Salad

A fabulous recipe posted by Aunt Jill on the AllHallows website:

A yummy mixture that can be served cold or hot. Great for a summer meal!

Ingredients:

4 cups chopped chicken (equivalent of 1 whole chicken)

2 cups celery, chopped

1 can sliced water chestnuts (8 oz.)

½ cup toasted slivered almonds

Frozen peas (optional)

2 Tablespoons lemon or lime juice

1 can Cream of Chicken soup – mixed in

¼ teaspoon curry powder (optional)

Fresh cilantro (minced) or parsley flakes to taste - (optional)

Pepper to taste

Directions:

Mix together ingredients.At this point you may eat this salad cold if you'd like.

Or if you want it hot, put ingredients into a casserole dish, and spread 1 can (or a little less) of Cream of Chicken soup evenly over mixture. Then bake at 350 degrees for 20-30 minutes, until bubbly around the edges and warm in the middle.
Do NOT overbake - the casserole should be a bit crunchy. Remove casserole from the oven and sprinkle crushed potato chips on top. Return to oven 5-10 minutes longer or until top is golden brown. Serve immediately.

However, it is also good to eat cold, even after it is baked.

Number Of Servings: 6-8

Preparation Time: 20 minutes if chicken is cooked and de-boned