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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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