BAKED CHICKEN SALAD

Mary Alyce Loper, Atlanta, Texas

Ingredients:

2 1/2 cup cooked chicken, chopped

1/2 cup celery, sliced

1/2 cup slivered almonds

8-oz. sliced water chestnuts

2 Tbsp. chopped bell peppers

2 Tbsp. chopped onions

1 10-oz. can cream of chicken soup

1/2 cup mayonnaise

1/2 cup sour cream

1 tsp. celery salt

Directions: In a large bowl, combine all ingredients. Spoon into a 9-inch unbaked pie crust. Bake at 375°F for 30 minutes or until crust is brown. Sprinkle grated cheese on top and bake for an additional 10 minutes.