BAKED CHICKEN SALAD

2 cups cooked, diced chicken
1 1/2 cups diced celery
1/2 cup blanched almonds
4 cups whole potato chips
1/2 cup mayonnaise
1 cup cheddar cheese cubes
1/2 small onion
1 peeled lemon slice

Preheat oven to 375 degrees F. Grease a 2-quart casserole.

Put chicken and celery into casserole.

Chop nuts in blender and add to chicken.

Put 2 cups of potato chips into blender container, cover and process 4 cycles* at (stir). Empty onto wax paper and set aside. Repeat with remaining chips.

Put remaining ingredients into blender container, cover and process at (blend) until smooth. Add to chicken and mix well.

Sprinkle potato chip crumbs over top.

Bake for 30 minutes.

*A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating.

Servings: 4
Source: Oster Kitchen Center Cookbook