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Hot Chicken Salad Casserole

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Hot Chicken Salad Casserole - Norma Pedwell
    5  chicken breasts, ( halved )
Skin, bone, cook and cut into bite sized pieces or (leftover cooked Turkey or barbecued cooked chicken works too)
    2 - 10 oz. cans  cream of chicken soup, undiluted.
    1 can  sliced mushrooms, drained
    2 cups  crushed potato chips, ( reserve some for topping )
    1 1/2 cups  diced celery
    4 tablespoons  mayonnaise
    2 cups  cheddar cheese grated, (227 grams stick) (reserve some for topping)
    Bit  curry, about 1 tablespoon.

Mix all ingredients together, except toppings. Spread mixture in buttered shallow casserole dish. Spread reserved cheese and chips on top. Bake at 425 degrees for 15 to 20 minutes, covered.

May be prepared a day ahead, without toppings. Refrigerate. Next day, add toppings and bake at 425 degrees for 15-20 minutes.

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