1 (10 oz.) can cream of chicken soup
1 cup mayonnaise (Hellmann's or Best Foods)
2 cups cooked chicken pieces (I use leftover rotisserie)
1 cup blanched split almonds
1 (4 oz.) can sliced mushrooms, drained

TOPPING:

2 cups grated cheddar cheese
1 bag potato chips, slightly crushed

Preheat oven to 350°F.

In a large glass baking dish mix soup and mayonnaise. Stir in chicken, almonds and mushrooms. Sprinkle cheese on top. Top with crushed chips.

Bake at 350°F for 30 minutes. Serve hot or cold.

Submitted by: Rehana Safia