Chicken & Green Chili Casserole

    Serves 24
    10 cups diced cooked chicken
    10 cups chopped celery
    2 bunches green onions with tops sliced
    2 cans (4 ounces each) chopped green chilies
    1 can (5 3/4 ounces) pitted ripe olives
        drained and sliced
    2 cups slivered almonds
    5 cups (20 ounces) shredded cheddar cheese divided
    2 cups mayonnaise
    2 cups (16 ounces) sour cream
    5 cups crushed potato chips

    Combine the first 6 ingredients.  Add 2 cups cheese.  Mix mayonnaise and sour
    cream; add to chicken mixture and toss.  Spoon into two greased 13 x 9 inch x
    2 inch baking dishes.  If making ahead, cover and store in
    refridgerator.  When ready to bake, sprinkle with chips.  Top with remaining cheese.
    Bake uncovered at 350 degrees for 20 to 25 minutes or until hot.
    Yield 24 servings.
     

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