HOT CHICKEN SALAD

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1/2 cup crushed potato chips
1/3 cup finely chopped almonds
3 cups cubed cooked chicken (about 1# – I cooked on the grill)
1 1/2 cups chopped celery
1 (10.5oz) can condensed cream of chicken soup
1 cup shredded mozzarella cheese
8 oz sour cream (I used lite)
2 Tbsp chopped onion
1/2 tsp dried basil (I used 1 Tbsp fresh basil)
2 hard cooked eggs, chopped

In sandwich bag, crush chips and add almonds; set aside.  In a 2 quart casserole dish combine the next 7 ingredients.  Gently fold in hard cooked eggs.  Sprinkle with potato chip mixture.  Bake uncovered in a 400 degree F oven for 30-35 minutes.  Let stand 10 minutes before serving.  Serve with whole wheat pita pockets and a big salad.

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