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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This mouthwatering casserole makes an excellent potluck dish. It's creamy and just bursting with flavor. A golden topping made of cornflakes and almonds offers 'crunch' appeal!Michelle Krzmarzick, Redondo Beach, California Ingredients:
2 cups cubed cooked chicken |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
3/4 cup mayonnaise |
2 celery ribs, chopped |
3 hard-cooked eggs, chopped |
1 can (4 ounces) mushroom stems and pieces, drained |
1 can (8 ounces) water chestnuts, drained and chopped |
1 tablespoon finely chopped onion |
2 teaspoons lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup crushed cornflakes |
2 tablespoons butter, melted |
1/4 cup sliced almonds |
Directions:
1. In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese.
2. Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6-8 servings.
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