Hot Chicken Salad

Darn good for dinner AND {an added bonus} lunches!!

Ingredients:

2 cups chicken breast meat, cubed {I used rotisserie chicken, shredded & chopped, because it’s easier!!!
1 cup diced celery
1/2 tsp. Cajun seasoning {I used Tony Chachere’s.  The original recipe called for 1/2 tsp. of salt, but I substituted this instead}1/2 tsp. pepper
2 tbsp. fresh lemon juice
1 cup mayonnaise
pita pockets
1 cup shredded cheese {I used a colby & monterrey jack blend…and I probably used something a little closer to a cup & a half}
Potato Chips

Directions:

Preheat oven to 350 & spray an 8x8 baking dish with non-stick cooking spray {PAM}.  Meanwhile, cut your celery & shred/cube your chicken.  Add both to a mixing bowl.

Toss in the mayonnaise, Cajun seasoning, pepper, cheese, and lemon juice.

Mix well until evenly coated.  Transfer mixture to an 8x8 baking dish.

Top with crushed potato chips.  The original recipe calls for 2/3 cup of crushed chips, but you can use more/less depending on your preference.  Pretty sure we use more!

Bake for 20 minutes, or until bubbly.  Remove from oven & serve HOT!  We put ours inside pita pockets and they were seriously TO-DIE-FOR!