Hot Chicken Salad
6 servings

2 cups cooked chicken breast, chop in bite size pieces
1/2 cup finely chopped onion
1 1/2 cups cooked Uncles Ben's Long grain and wild rice with herbs
1 can Cream of chicken soup
1/2 teaspoon salt
1 cup chopped celery
1 can sliced water chestnuts
1/8 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 Tablespoon Lemon juice
1 Tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 cup grated sharp cheddar cheese
3/4 cup mayonnaise
1/4 cup chicken broth
3 cups crushed ruffles potato chips
Combine onion and celery in a small saucepan and cook in small amount of water until tender.
Drain well.

In a large bowl, mix all ingredients except mayonnaise, chicken broth chicken soup and potato
chips.
In another bowl, combine Mayonnaise, chicken broth, and chicken soup. Mix well..
Blend all the ingredients together and spoon into a buttered 9 x 13 baking dish..
Top with crushed potato chips and bake 15 minutes in a preheated 400 degree oven or until
bubbly throughout. Or cook at 350 degrees for 45 minutes to 1 hour...

This dish freezes well but do not add the potato chips until time to bake.
Thaw and cook as directed ...Or cook in a 350 degree oven for 45 minutes to 1 hour or until hot
and bubbly.

To Freeze cover tightly with saran wrap and aluminum foil.

Note: I always double this recipe and cook one and freeze the other for another day...