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Add the mayonnaise mixture to combined chicken ingredients. Turn into a very lightly greased 9x13 baking dish. Top with 2 cups crushed potato chips (or bread crumbs). Bake at 450 for 20 minutes or until hot and bubbly throughout. Serves 10-12. i 1/2 Chicken Stock i 1/2 I usually put the stock in the refrigerator to let the fat rise to the top and skim it off i 1/2 then use whati 1/2s left to make my 1/2 cup. Note #1: I add a can/jar of sliced mushrooms. Note #2: Sometimes I place the mixture in a casserole dish instead of the baking dish. If the casserole dish is deeper i 1/2 you may need to lower the temperature and extend the baking time. Preparation time does not include the time to roast the chicken. You can use a roasted chicken from the grocery store. If you do that, just use some canned chicken broth in place of the stock from the roasted chicken.
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven