*  Exported from  MasterCook  *
 
                             Hot Chicken Salad
 
 Recipe By     : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          diced cooked chicken
    1      cup           toasted almonds
    2      cups          diagonally sliced celery
      1/2  cup           diced green bell pepper
    3      tablespoons   lemon juice
    1      cup           mayonnaise
    3      tablespoons   grated onion
    1      cup           cubed process cheese
    1      cup           crushed potatoe chips
      1/2  cup           grated Parmesan cheese
                         toasted English muffins
 
 Variation:  substitue diced cooked turkey for the chicken.
 
 Combine all ingredients in Crock-Pot except half the process cheese, half the p
 otato chips, half the Parmesan cheese and the English muffins.  cover and cook 
 on Low for 4 to 6 hours.
 
 Just before serving, sprinkle with remaining process cheese, potato chips and P
 armesan cheese.  Serve on toasted English muffings.
 Serves 6 to 8
 
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