Crisp Chicken Bake by Natalie Oldfield
MUM’S CRISP CHICKEN BAKE
This recipe was supplied by Dale Bryn for Natalie’s book ‘Love & Food at Gran’s Table’.
1 cooked chicken
3 sticks celery, chopped
¾ cup slivered almonds
1½ cups mayonnaise
½ cup cream
1 small onion, finely chopped
1 tablespoon lemon juice
50g potato chips, lightly crushed
1 cup grated tasty cheese
Pre-heat oven to 180°C.
Remove chicken meat from bones, chop meat roughly, combine meat, celery, almonds, mayonnaise, cream, onion and lemon juice in a bowl and mix together. Pour into a shallow casserole or baking dish.
Combine chips and cheese, sprinkle on top and bake for 30 minutes, or until brown.