Hot Chicken Salad

by Pam Cu.

Hot Chicken Salad
Serves 12-15

Thoroughly mix together:
4 cups of cooked chicken breast, cut into bite size pieces
3 cups diced celery
2 cans water chestnuts, drained and diced
1 cup slivered almonds, toasted
1 cup of sliced black olives
2 cups Mayonnaise
4 Tbs. lemon juice
1 tsp. salt
4 Tbs. grated onion

pour into 9 x 13 pan

Topping:
2 cups of crumb, seasoned stuffing mix
1 cup grated cheddar cheese
1/2 stick of melted butter

Toss together until coated with butter. Put over top of chicken mixture.

Bake at 350 until hot in the middle OR may be served cold.