2 c. diced cooked chicken
1 1/2 stalks diced celery
1/2 c. French dressing
Salt and pepper to taste
1/2 c. mayonnaise
1/3 c. sour cream
1/2 c. toasted almonds
2 c. finely crushed potato chips
1 c. grated cheddar cheese

Marinate chicken and celery in the French dressing for 1 hour. Season with salt and pepper. Combine mayonnaise and sour cream and add to chicken mixture.

About 15 minutes before serving, add almonds and place in a large shallow broiler proof dish. Mix potato chips and cheese and cover mixture completely. Put under broiler until cheese melts. This salad won't get hot. Serves 4.