Recipe: Hot Chicken Salad

Hot Chicken Salad

1 1/2 cups potato chips, coarsely crushed (about 1/2 cup crushed)
1/3 cup finely chopped almonds
4 cups chopped cooked chicken
2 cups chopped celery
1 (10-3/4-oz.) can condensed cream of chicken soup
1 cup shredded mozzarella cheese (4 oz.)
3/4 cup plain yogurt
2 Tbsp. chopped onion
4 hard-cooked egg whites, chopped (about 1 cup)

In a small bowl, combine potato chips and almonds; set aside. In a large bowl, combine chicken, celery, cream of chicken soup, cheese, yogurt, and onion. Gently fold in hard-cooked egg whites. Turn into a 2-quart rectangular baking dish.* Sprinkle with potato chip mixture. Bake, uncovered, in a 400 degree F oven for 20 to 25 minutes or until heated through. Let stand for 10 minutes before serving. Makes 6 to 8 servings.