Hot Chicken Salad

recipe

Yield:

12 servings

Recipe from

Southern Living

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

Preparation

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.

Carolyn Flournoy, Shreveport, Louisiana,

Southern Living

November 1998
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