Chicken Salad Dip

Ingredients

• 12.5 ounce can white chunk chicken, drained
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup celery, chopped finely
• 1 teaspoon minced onion
• 1/2 teaspoon ground pepper
• 2 tablespoons lemon juice
• 2 cups sharp cheddar cheese, divided
• 1 cup potato chips, crushed
• Bonus: 1 can corn

Instructions

1. Preheat oven to 375 degrees.
2. Bonus: Drain and pat dry can corn. Fry with a little oil over medium heat for 6 minutes, or until slightly browned
3. Use a fork to work the chicken into smaller pieces – almost shredding it.
4. In a bowl, combine chicken, mayo, sour cream, celery, minced onion, pepper, lemon juice and 1 cup of cheese.. (Add corn as well, if prepared)
5. Transfer to lightly greased 2 quart baking dish.
6. Top with the remaining cup of cheese and potato chips.
7. Bake for 20 minutes or until warm and bubbling.
8. Serve with crackers, tortilla chips or celery.

Source

Inspiration from: Hot Chicken Salad But:

• Sarah prefers the version above
• Can experiment with spices, but no almonds!