Hot Chicken Salad with Potato Chips

Serve with crackers for scooping!

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– 3 cups cooked chicken, chopped – ½ cup chopped pecans – 2 cups diced celery – 1 teaspoon salt – 3 hard boiled eggs, chopped – ½ yellow onion, chopped – 2 tablespoons lemon juice – 1⅓ cups mayonnaise – 1 cup crushed potato chips – 1 cup grated cheddar

In a large bowl, combine the chicken, pecans, celery, salt, hard boiled eggs, onion, and lemon juice. Stir to combine.

Gently mix in the mayonnaise. Grease a 13x9 inch pan with cooking spray and preheat the oven to 350°F.

Pour the chicken mixture into the pan and spread it out evenly. Top evenly with the cheddar, then with the crushed potato chips.

Bake for 25–30 minutes, or until the filling is bubbling. Serve immediately on its own, or with crackers and veggies for dipping.

Tip: Make it spicy by topping it with jalapeño potato chips and shredded pepper jack cheese.

Enjoy!

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