CHICKEN-EGG SALAD

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CHICKEN-EGG SALAD

4 c. cooked chicken breast,
cut into pieces
4 c. diced celery
1 c. slivered almonds
2 c. Hellmann's mayonnaise
4 tsp. grated onion
4 tsp. lemon juice
1 tsp. salt
1 tsp. Accent
1 c. grated Velveeta cheese
2 c. crushed potato chips

Mix all ingredients, except cheese and chips. Top with
cheese and then chips. Heat for about 30 minutes at 350 degrees or
400 degrees. Good hot or cold. Do not overcook.

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