Ingredients 155 g condensed cream of chicken soup
Bit less than ¾ cup mayonnaise
½ tbsp mustard
½ tbsp Worcestershire sauce
125 g potato chips
Slivered almonds - I used under ¼ cup
2 cups cooked chicken, cubed
1 cup celery, diced
Bit of onion, finely chopped - I use shallots
2 hard boiled eggs, sliced
¾ cup cheese, grated
Crush the potato chips - I did this by putting them in a plastic bag and repeatedly rolling a rolling pin over the bag till they were not quite crushed.
Chips need not be crushed finely
Lightly butter a small casserole dish, and pre heat the oven to 180°/160° fan forced.
Mix the soup, mayonnaise, mustard and Worcestershire sauce.
Keep up to about half of the potato chips for the topping, and 1 or 2 tbsp of the almonds.
Evenly spread half of the remaining potato chips in the bottom of the casserole.
Put half of the chicken, celery, onion, eggs and the rest of the almonds on top of the chips.
Spread half of the soup/mayo mixture on top of that.
Repeat this layer ending up with the balance of the potato chips and almonds.
Add the cheese on the top.
Bake for about 30 minutes or until it is heated through.
Slice, and serve with either a salad or vegetables of your choice.