Chicken & Green Chili Casserole Serves 24 10 cups diced cooked chicken 10 cups chopped celery 2 bunches green onions with tops sliced 2 cans (4 ounces each) chopped green chilies 1 can (5 3/4 ounces) pitted ripe olives drained and sliced 2 cups slivered almonds 5 cups (20 ounces) shredded cheddar cheese divided 2 cups mayonnaise 2 cups (16 ounces) sour cream 5 cups crushed potato chips Combine the first 6 ingredients. Add 2 cups cheese. Mix mayonnaise and sour cream; add to chicken mixture and toss. Spoon into two greased 13 x 9 inch x 2 inch baking dishes. If making ahead, cover and store in refridgerator. When ready to bake, sprinkle with chips. Top with remaining cheese. Bake uncovered at 350 degrees for 20 to 25 minutes or until hot. Yield 24 servings.