HOT CHICKEN SALAD
4 cups - chicken, cooked and cut into pieces
1 cup - celery, chopped
1 tsp - salt
1/4 cup - onion, chopped
1 tbsp - lemon juice
1 cup - mayonnaise
1/2 cup - sliced almonds
4 slices - American cheese
1 1/2 cups - potato chips, crushed
Mix chicken, celery, salt, onion and lemon juice together. Stir in mayonnaise. Spread into 9 x 13 greased baking dish. Sprinkle on almonds. Layer on cheese and top with crushed potato chips. Bake at 350 degrees for 45 minutes.
**Recipe will be included in new church cookbook to be issued in conjunction with 250th Anniversary**




