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Hot Chicken Salad

Yields: 12 servings

Ingredients

1/2 cup slivered almonds

4 cups chopped cooked chicken

2 cups sliced celery

1/4 cup chopped onion

1/4 cup chopped pimiento, drained

1 (4.5-ounce) jar sliced mushrooms, drained

1 (8-ounce) can sliced water chestnuts, drained

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups (8 ounces) shredded Cheddar cheese

1 cup mayonnaise

1/2 cup sour cream

3 tablespoons lemon juice

1 cup crushed potato chips

1 cup refrigerated shredded Parmesan cheese

How to Make It

Bake slivered almonds in a shallow pan at 350° for 5 to 10 minutes or until toasted.

Stir together almonds, chicken, and next 7 ingredients in a large bowl. Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir into chicken mixture. Spoon into a lightly greased 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese, potato chip crumbs, and Parmesan cheese.

Bake at 350° for 30 minutes or until thoroughly heated.

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