Hot Curried Chicken Salad

3 cups boneless, skinless chicken (breasts or thighs), cut into chunks

1 tablespoon olive oil

1 teaspoon salt

1 to 3 teaspoons curry powder

2 cups diced celery

1/2 cup diced green bell pepper

1/4 cup minced onion

3 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon pepper

1 cup mayonnaise

1/2 cup grated cheddar cheese

1/2 cup grated jack cheese

1/2 cup toasted almonds

1/2 cup water chestnuts, sliced

1 cup crunched potato chips

Heat olive oil in a saute pan and add chicken and sprinkle with salt and curry powder (I like lots of curry but it is your dish). Cook for about 10 minutes until chicken is cooked. Mix chicken, celery, onion, lemon juice, salt, pepper and mayonnaise and put in a baking dish. Cover with grated cheeses, almonds and water chestnuts. Then on very top cover with crunched potato chips. Bake for about 15 to 20 minutes at 400 until cheese is just melted and all ingredients are hot.


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