Sandy's Hot Chicken Salad


3-1/2 cups of cooked, diced chicken

1 cup celery, finely diced

1 small onion, finely chopped

1 small can water chestnuts, well drained and thinly sliced

1 cup of Hellmann's mayonnaise

1 tablespoon soy sauce

Salt and pepper to taste

1/4 teaspoon garlic powder

1 small can crushed pineapple, drained well

1-1/2 cups crushed Ruffles potato chips

1-1/2 cups Colby cheese, grated



In a large bowl, mix together first 9 ingredients in the order they are listed.

Lightly grease a 9 x 13-inch baking dish and transfer mixture into it.

Let stand at room temperature for 2-3 hours before baking.

Prior to baking, cover top of mixture with the potato chips and the cheese (in that order).

If made the day ahead and refrigerated, remove early from refrigerator and return to room temperature before baking.

Bake at 400 degrees for 30 minutes and serve.

Serves 4 to 6