Hot Chicken Salad

We went to our small group Bible Study once, and our host had made this dish. So yummy...I LOVE it, it's one of my favorites. I don't make it often, though, because I can't stop eating it when I do!! Served with biscuits and a green salad, makes for a good southern 'comfort food' dinner. :)

3 cups cooked chopped chicken (can be canned, store bought deli chicken or home cooked)
2 cans cream of chicken soup
1 cup chopped onion
1/2 cup mayonnaise
1 tbs lemon juice
1 1/2 cup shredded cheese (I use colby jack)
1/2 cup slivered almonds
3/4 cup chopped celery
salt and pepper to taste (I don't add any salt, just pepper)
2 cups crushed plain potato chips

Chopped ingredients can be finely or coarsely chopped, depending on how 'chunky' you like your casseroles.

Combine all ingredients EXCEPT potato chips and put in a 8x 8 square casserole dish. (Doubling recipe give you a little more than a 9x13 dish).

Bake at 350 for 30 minutes, or until bubbly. If you double the recipe, allow a little more baking time.

Add potato chip topping and bake 5 minutes more.

Let sit for about 10 minutes before serving.

Enjoy!