 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Ingredients:
2 cups cubed cooked chicken |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 cup sour cream |
3/4 cup mayonnaise |
2 celery ribs, chopped |
3 hard-boiled eggs, chopped |
1 (8 ounce) can water chestnuts, drained and chopped |
1 (4 ounce) can mushroom stems and pieces, drained |
1 tablespoon finely chopped onion |
2 teaspoons lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup shredded cheddar cheese |
1/2 cup crushed corn flakes |
2 tablespoons butter, melted |
1/4 cup sliced almonds |
Directions:
1. In a large bowl, combine the first 12 ingredients.
2. Transfer to a greased 13 x 9 baking dish, sprinkle with cheese.
3. Toss cornflakes with butter; sprinkle over cheese. Top with almonds.
4. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through.
|
|