This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Baked Chicken Salad

3 cups leftover chicken, cut-up
1 1/2 cups diced celery
1 Tbsp. chopped onion
1 tsp salt
Dash of white pepper
1 Tbsp. lemon juice
Enough salad dressing to moisten.

Place in casserole.

Top with:

1 cup shredded cheddar cheese
1 cup crushed potato chips
Tomato slices

Bake 350° F. oven for 25 minutes.