Hot Chicken Salad

OH MY GOODNESS, this has to be one of my most favorite meals! Ever since eating this at Amy Carroll's baby shower almost 2 years ago, I have been obsessed! Now, since Matt will have no part of this, I don't make it for dinner but will make this at the beginning of the week and eat on it for lunch. Don't let me fool you - this should last probably all week, but I think I eat a couple servings (ok maybe more) at a sitting so it does not last long! Here are exact measurements, but I don't measure out the ingredients for this recipe; I just add however much I like of the item.

Hot Chicken Salad

3 cups chopped cooked chicken (you can use a rotisserie chicken from the store)

2 cups chopped celery

1 cup toasted, sliced almonds

1 1/2 cup mayo

1/2 of lemon, squeezed into mixture

grated sharp cheddar

crushed BBQ flavored Lays

Combine the first 5 ingredients in a 9x9 baking dish (that's what I use because I like a thicker mixture, but you can use a bigger pan). Cover with a layer of cheese, and then add chips on top. Bake at 375 for about 25 minutes. I like to eat this with crackers, but it's also delicious by itself! Also, sometimes I add a dash or so of Worcestershire sauce, and if I use fresh chicken, I add salt and pepper.