HOT CHICKEN SALAD 4 c. chopped, cooked chicken 2 c. sliced celery ¼ c. chopped onion ¼ c. chopped pimiento, drained 1 jar sliced mushrooms, drained (4.5 oz.) 1 8-oz. can sliced, water chestnuts, drained ½ tsp. salt ½ tsp. pepper 2 c. (8 oz.) Cheddar cheese, shredded (use ½ in casserole and ½ on top) 1 c. mayo (light mayonnaise is fine) ½ c. sour cream (light sour cream is an option) 3 Tbs. lemon juice 1 c. crushed potato chips 1 c. Parmesan (refrigerated) shredded cheese In one bowl, stir together chicken, and next 7 ingredients. In another bowl, stir together 1 c. Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir chicken into mixture. Spoon into a lightly greased 13 by 9 inch baking dish; sprinkle with remaining 1 c. Cheddar cheese, potato chips, and Parmesan cheese. Bake at 350 degrees for 30 minutes, or until thoroughly heated. Serves 10-12 people. COPPER PENNIES 5 c. carrots, sliced and cooked ¾ ...