2 c. diced cooked chicken
2 c. diced celery
3/4 c. sour cream
1/3 c. toasted chopped almonds
2 tsp. grated onion
1/2 tsp. parsley flakes
1 c. Cottage cheese
1 egg
1/4 c. grated Parmesan cheese
4 oz. sliced Mozzarella cheese
1 c. cream of chicken soup
1 (8 oz.) jar mild picante pasteurized process cheese spread
6 to 8 (8 inch) flour tortillas
1 c. crushed potato chips (optional)
1 tsp. butter

MEAT MIXTURE:

Combine: chicken, celery, sour cream, almonds, onion, salt and parsley, set aside.

CHEESE FILLING:

Combine: Cottage cheese, egg and Parmesan cheese. Set aside.

Prepare 13 x 9 baking dish with butter. Rollups: On a tortilla place 3 tablespoons meat mixture, top with 2 tablespoons chess mixture, top with 1/2 slice Mozzarella cheese. Roll tortilla to form long narrow rollups. Place in dish, repeat.

SAUCE:

Combine: Over low heat, cream of chicken with picante cheese spread. Mix until smooth, pour over rollups, top with crushed chips. Bake at 375 degrees for 25 to 30 minutes.