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.
to CASSEROLE Index here
to GROWLIES Index here