Hot Chicken Salad

Mom's having some of her friends over for lunch next week.  She said she'd like to have chicken salad but is kind of tired of the same old chicken salad.  I said there's one that I make a couple of times a year that's just different enough.  Of course I make a little change to it.  I add some curry powder.  Even those who profess to not like curry tend to like this.

Hot Chicken Salad
2 c. cooked and diced chicken breast
2 c of diced celery
1/2 small onion, finely diced
8 oz can of diced water chestnuts
1/2 c toasted and chopped pecans
3/4 c mayonnaise
1/2 t celery seed
2 T lemon juice
1 t curry powder
3/4 c shredded swiss cheese
handful of potato chips

Toss the chicken, celery, onion, water chestnuts and pecans in a bowl.  In a small bowl, mix the dressing ingredients (mayo, celery seed, lemon juice and curry powder.)  Fold the dressing into the salad.  Pour the salad into a baking dish.  8x8 is best.  Sprinkle the shredded cheese on top.  Crush the potato chips and sprinkle them over the top of the cheese.  Bake at 350 degrees for 15-20 minutes or until bubbly.

adapted from Taste of Autumn by Gooseberry Patch