*  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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