Hot Chicken Salad

I have decided to *try* and post a recipe on here each week. Perhaps it will motivate me to try new things and they are always fun to share! SOOOO~ Here is another winning casserole-type dish recipe. I have been trying to convince my meat and potatoes husband that there is GOOD in casseroles. They are easy on the budget-AND they make up fast, since I usually use leftover meats that had been frozen.

This recipe fills an 8x8 pan, but can be doubled easily.

2-3 c. cooked chicken, diced or shredded
2 stalks celery, chopped
2 T. chopped onion (can use fresh or dried)
1/2 c. white sharp cheddar cheese, shredded
1 can mushroom stems and pieces, or use fresh
1 can cream of chicken soup
1/2 cup mayonaise
12 butter flavored crackers, crushed
salt and pepper to taste (as you can see, we are a fan of cracked peppercorns. You can use white pepper to make it look pretty though.)

chips, (or crackers) crushed (I used a handful or two of BBQ chips since Linda just gave us some)

Add all ingredients to bowl (except chip crumbs) and mix. Add to a 1 1/2 qt. baking dish (or 8x8 pan) Bake for 15-20 minutes in a 375 oven until bubbly on edges. Add crushed chips around edges and bake for another 5-10 minutes until golden. Garnish with celery head, if desired.