Crowd chicken casserole is the answer! It’s full of the creamy, ooey-gooey goodness that will hit the spot on a cool fall day. The potato chips add a kid-friendly crunch, too. from Marna Dunn, Bullhead City, Arizona

Ingredients 

10 cups diced cooked chicken

10 cups chopped celery

2 cups slivered almonds

2 bunches green onions with tops, sliced

2 cans (4 ounces each) chopped green chilies

2 cans (2-1/4 ounces each) sliced ripe

olives, drained

5 cups (20 ounces) shredded cheddar

cheese, divided

2 cups mayonnaise

2 cups (16 ounces) sour cream

5 cups crushed potato chips

Method 

1 In a very large bowl, combine the first six ingredients; add 2 cups cheese. In a small bowl, mix mayonnaise and sour cream; add to chicken mixture and toss to coat.

2 Transfer to two greased 3-qt. baking dishes. Sprinkle with chips and remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 2 casseroles (12 servings each).