Hot Chicken Salad

Hot Chicken Salad

3 to 4 Large chicken breasts cut into 1" pieces
1 Can Cream of celery or chicken soup
1/2 cup Mayo
1/4 cup mustard
1 med size onion diced
1 cup sliced celery thin
1 cup broccoli flowerets frozen or fresh
6 oz slivered almonds
1 lb shredded cheese (any flavor I usually use the Taco blend)
2 cups crushed (any kind) *Better made Chips* (I use either BBQ, HOT, or Plain depending on who is eating it. Whatever you choose will help flavor the dish)
Salt to taste Pepper To taste
Hot sauce To taste

Sauté the cut chicken breast till juice is clear. Place in 9x13" oven safe dish.

Mix canned soup, mayo mustard together in large bowl. Mix in Diced onion, celery, and broccoli and pour over chicken. Mix well. If desired salt, pepper, and hot sauce to taste.

Smooth out and add to top of chicken and vegetable mixture the shredded cheese. Top cheese with almonds and then *Better made Chips*

Bake at 350° for about 30 minutes or until cheese is browning slightly and mixture is bubbly.

Serving suggestion: Serve with warm biscuits.

* My family and I have made this recipe of Hot Chicken Salad for generations. I remember when I was a little girl asking my mom to make me that chicken chip dinner with the girl on it. My favorite part of the dish was getting to crush up the chips. Now that I am older and I have a little girl of my own she asks for the *Better Made* dinner. J . I couldn't agree with her more. Thanks *Better Made* for making my dinner's *Better Made* for 3 generations and counting.
Lauren Tori, Hudsonville, MI
bmchips.com