Hot Chicken Salad CAsserole
Ingredients
- 3 C. cooked chicken, chopped
- 1 C. almonds, slivered
- 1 8 oz. can sliced water chestnuts, drained
- 1 4 oz. can sliced pimentos, drained
- 2 C. celery, chopped
- 1 10 oz. can cream of chicken soup
- 1 C. Cheddar cheese, shredded
- 1 1/2 C. mayonnaise
- 1 Tbs. lemon juice
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 3 oz. can French-fried onions
Directions
Combine chicken, almonds, water chestnuts, pimentos, celery, soup, cheese, mayonnaise, lemon juice, salt and pepper in a large bowl; mix well. Spoon into a 9x13-inch baking dish. Bake at 325 degrees for 35 minutes. Sprinkle with onions and bake 10 minutes longer. Let stand 10 minutes. Cut into squares to serve.
Yield: 8-12 servings
