2 cups cooked rostisserie chicken, rouchly chopped

1 cup diced celery

1/4 cup finely diced red onion

1/2 cup slivered almonds

1/2 tsp salt

1/2 tsp pepper

2 tbsp fresh lemon juice

1 cup Hellman’s mayonnaise

1 cup grated Kraft sharp Cheddar

2/3 cup crushed Lay’s potato chips


  1. Add all of the ingredients to a large mixing bowl, except the chips. Stir them to evenly combine.
  2. Spray a 9×9″ baking dish with non-stick cooking spray. Use a spatula to transfer the chicken salad mixture. Again, use the spatula to spread the mixture out evenly into the dish.
  3. Sprinkle the potato chips out evenly over the mixture.
  4. Bake at 350 degrees for 20 minutes, or until bubbly.
  5. Spoon the warm mixture onto rolls, and serve.


    Source : allrecipes,com


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