This recipe was written on a sheet of lined paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Hot Chicken Salad
2 cups cooked cubed chicken
2 cups diced (small) celery
1/2 t. salt
2 t. grated onion (use minced)
2 T lemon juice
1 c Hellman’s mayonnaise
3/4 c grated sharp cheese (cheddar)
Combine all above — sprinkle with 3/4 cups of crushed potato chips.
Bake at 350° until cheese bubbles (30 min).
May be put together a day ahead.