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Baked Chicken Salad Casserole

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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Williams Estate in Tyler, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Marinate chicken and celery in French dressing for 1 hour.
  2. Combine chicken, celery, ½ cup grated cheese and almonds then blend sour cream, mustard and salt and pour over chicken and toss to blend.
  3. Put into baking dish.
  4. Combine potato chips and remaining grated cheese and put on top of chicken mixture.
  5. Bake for 30 minutes at 300°F.

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