2 c. cut-up cooked chicken breast
1 c. thinly sliced celery
1 (8 oz.) can sliced water chestnuts, drained
1 (8 oz.) can chunk pineapple, drained
1 chopped apple, peeled
2 tsp. finely minced candied ginger
2 c. cooked rice
1 can undiluted cream of chicken soup
3/4 c. mayonnaise
1 tsp. curry powder
1 tsp. salt

TOPPING:

1 c. grated, sharp Cheddar cheese
2 c. crushed potato chips

Combine all ingredients, except topping, in a large, ovenproof casserole dish; refrigerate overnight.

When ready to cook, spread over top of casserole: 1 cup shredded sharp Cheddar cheese, then 2 cups crushed potato chips. Bake in 350 degree oven for 25 to 30 minutes or until hot and bubbly.

May serve any of these condiments separately: slivered almonds, cashews, toasted coconut, golden raisins, dried banana chips, crumbled bacon, chutney, and Spanish peanuts. Serves 8.

NOTE: Candied ginger may be purchased at the Nut House in Somis.