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Hot Chicken Salad
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3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons lemon juice
2 teaspoons grated onion
1/2 teaspoon salt
3 cups cubed cooked chicken breast
1 cup chopped celery
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
1 cup seasoned salad croutons
1/2 cup slivered almonds
1 cup soft bread crumbs
1 tablespoon butter, melted
1 cup (4 ounces) shredded cheddar cheese
In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt
until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds.
Spoon into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and bake at
350° for 25 minutes. Combine bread crumbs and butter; stir in cheese.
Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated
through and cheese is melted.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |