5 c. cooked chicken (4 or 5 chicken breasts, boil, remove bones and cut into chunks)
3 stalks chopped celery
½ c. chopped onion
2 c. chopped mushrooms
½ c. sliced almonds
1 c. grated sharp cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. mayonnaise
1 T. lemon juice
½ tsp. curry powder
salt & pepper to taste
Topping: Mix the following in a small bowl: 1 c. grated sharp cheddar cheese, ½ c. sliced almonds, 1 c. crushed potato chips
Preheat oven to 350. Mix chicken, celery, onion, mushrooms, almonds, and cheese in a large bowl. In a smaller bowl, mix soups, mayonnaise, lemon juice, slat, pepper and curry powder (add more curry powder if desired for more flavor, but taste first). Add soup mixture to chicken mixture. Pour into a lightly greased 9x13 baking dish, cover with topping then cover with foil or a lid. Bake for 45 minutes or until lightly browned and bubbly.
Substitute turkey and add chopped red & green peppers. Peas can be substituted for mushrooms or celery. Can be prepared ahead, refrigerated then bake when ready to eat.