This easy dip is a twist on a classic hot chicken salad recipe that I’ve had in my recipe box for some time now. It’s a cheesy and creamy chicken mixture topped with crushed potato chips and perfect for cracker or tortilla chip dipping!
12.5 ounce can white chunk chicken, drained
1/2 cup mayonnaise
1/2 cup sour cream
1 cup celery, chopped finely
1 teaspoon minced onion
1/2 teaspoon ground pepper
2 tablespoons lemon juice
2 cups sharp cheddar cheese, divided
1 cup potato chips, crushed
Preheat oven to 375 degrees.
Use a fork to work the chicken into smaller pieces – almost shredding it.
In a bowl, combine chicken, mayo, sour cream, celery, minced onion, pepper, lemon juice and 1 cup of cheese.
Transfer to lightly greased 2 quart baking dish.
Top with the remaining cup of cheese and potato chips.