2cupscooked chicken, diced (I use rotisserie chicken)
1/2cupmayonnaise
1/2cupsour cream
1/2cupalmonds, sliced or crushed
1/4tspsalt
1/4tspblack pepper
1/4tspgarlic powder
1/4tsponion powder
1 1/2cupcheddar cheese, DIVIDED
1cupruffles potato chips, broken
Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
In a large skillet over medium high heat, saute onions and celery with butter until softend. Stir in cooked diced chicken. Turn off heat for burner.
Stir in mayonnaise, sour cream, 1 cup of cheese, almonds, salt, pepper, onion powder, and garlic powder.NOTE: you can use 1 cup of mayonnaise in place of the 1/2 cup mayonnaise & 1/2 cup of sour cream, if you don't have or like sour cream.
Pour mixture into prepared baking dish and evenly spread (don't mash, leave somewhat fluffy).
Top mixture with 1/2 cup of cheddar cheese and then top the cheese with the broken potato chips.
Bake in preheated oven for 20 minutes until cheese has melted and casserole is bubbly.
Serve over egg noodles. The vintage recipe also serves this as a dip using townhouse crackers.
