Hot Chicken Salad Casserole
Description
This version features water chestnuts, mushrooms and Cheddar along with the celery and almonds, and is garnished with crushed potato chips.
Ingredients
•
4 boneless chicken breast halves, cooked and diced
•
1 cup chopped celery
•
1 (8 ounce) can sliced water chestnuts
•
1 (4 1/2 ounce) can sliced mushrooms
•
3/4 cup mayonnaise
•
1 teaspoon lemon juice
•
1/2 teaspoon salt
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3 teaspoons grated onion
•
1/2 cup sliced almonds
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1/2 cup shredded Cheddar cheese
•
1 1/2 cups crushed potato chips
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2
In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
3
Bake in the preheated oven for 30 minutes, until lightly browned