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450 g/1 lb/4 cups cooked chicken, diced
15 ml/1 tbsp lemon juice
120 ml/4 fl oz/0.5 cup Mayonnaise
A pinch of salt
2 celery sticks, chopped
150 g/5 oz/1 small can of condensed cream of chicken soup
2 hard-boiled (hard-cooked) eggs, chopped
0.5 onion, finely chopped
25 g/1 oz/0.25 cup flaked (slivered) almonds
50 g/2 oz/0.5 cup Cheddar cheese, grated
50 g/2 oz potato crisps (chips), crushed
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Method :
Combine all the ingredients except the almonds, cheese and crisps and
spoon into a baking dish. Top with the almonds, cheese and crisps and
leave to chill in the fridge overnight. Return to room temperature, then
bake in a preheated oven at 200°C/400°F/gas mark 6 for 25 minutes until
hot and bubbly. |