Hot Chicken Salad
Light & Tasty
This rich and creamy chicken salad would be a welcome addition to any buffet table. "This salad is among my family's favorite casseroles," notes Eleanor Hein of Kirkland, Illinois. "It's great for potlucks."
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 30 min.
Ingredients:
- 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
Directions:
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. Yield: 6 servings.