3 c. cooked diced chicken
2 1/2 c. sliced celery
1/3 c. French dressing
2 tsp. curry powder
3/4 c. mayonnaise
1/2 c. sour cream
1/3 c. slivered almonds
2 c. crushed potato chips
1 c. grated Cheddar cheese
Salt and pepper to taste

Combine first 3 ingredients in mixing bowl and marinate in refrigerator at least 1 hour. Blend next 3 ingredients and combine with chicken mixture. Season with salt and pepper. Cover loosely and chill.

Fold in almonds and put salad in shallow 2 1/2 quart baking dish (broiler proof). Mix chips and cheese. Cover top of salad completely. Put under broiler, watching carefully, 3 minutes or until cheese is melted and top is brown and crisp. Salad remains cold.