Hot Chicken Salad Casserole
The pan of hot chicken salad is a comforting dinner that my whole family has eaten.
INGREDIENTS
- 1 cup mayonnaise
- 1/2 cup slivered almonds
- 1 tablespoons grated onion
- 1/2 teaspoon black pepper
- 1/2 cup finely chopped celery
- 1 tablespoon lemon juice
- 1 cup shredded cheddar cheese
- 1 (10.75-ounce) can condensed cream of chicken soup
- 4 cups cooked diced chicken
- 1 (8-ounce) can water chestnuts, drained and chopped
- salt
- 1 1/2 cups coarsely crushed potato chips, plain or ruffled
INSTRUCTIONS
First, preheat the oven to 350 degrees and grease an 11 x 7 inch casserole dish.
Then, combine all ingredients except salt and potato chips in a large bowl. Mix well.
Taste the mixture and add salt to taste. You will probably want to add between 1/4 and 1/2 teaspoon depending on the salinity of your chicken and your preference for the salt level.
Transfer the mixture to the prepared pan. Sprinkle with crushed potato chips on top.
Cook 25 minutes. Serve hot.
Happy Cooking Time.
