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HOT CHICKEN SALAD

3 lbs boneless skinless chicken breast, cooked, well-seasoned, and coarsely chopped (about 7 breasts)
3 cans Cream of Chicken soup, undiluted
2 1/2 cups celery, chopped
1 can water chestnuts
1 1/2 cup Hellman's mayonnaise
1 regular size bag potato chips
2 cups grated sharp or medium cheddar cheese


Mix first 5 ingredients with 1/2 of the potato chips and 1 cup of the cheese.  Pour into lightly greased casserole dish.
Sprinkle with remaining chips and cheese. Bake 30 minutes at 350 degrees.  Serves approximately 20.

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