2 c. diced cooked chicken
1 1/2 c. celery, diced
1/4 c. French dressing
Salt and pepper
1/2 c. mayonnaise
1/3 c. sour cream
1/4 c. toasted slivered almonds (optional)
2 c. potato chips, crushed
1 c. grated cheddar cheese

Combine chicken, celery and French dressing; let stand 1 hour. Season with salt and pepper. Add salad dressing and sour cream. Sprinkle top with almonds and chill. Put in broil-proof dish and cover with potato chips and cheese. Place under broiler until cheese melt; salad will be cold.