5 cups shredded cooked chicken 5 cups diced celery 2 cans green chilies, drained and chopped, 4 oz. each 1 can black olives, drained and sliced, 7 oz 2 cups slivered almonds 3 cups shredded Monterey Jack cheese, divided 1 1/2 cups mayonnaise 1 1/2 cups sour cream 3 cups crushed potato chips 1 t. salt 1/2 t. cayenne pepper
Mix chicken, celery, chiles, olives, almonds and 2 cups Monterey Jack cheese, stirring to mix. Blend mayonnaise and sour cream together. Add to chicken mixture and toss. Stir in salt and cayenne pepper. Spread mixture in a 4 quart casserole. sprinkle with remaining cheese and top with potato chips. Bake at 350 for 20 to 25 minutes.
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