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Prep Time: 12 Minutes Cook Time: 30 Minutes |
Ready In: 42 Minutes Servings: 10 |
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a different kind of chicken dip which can be served with crackers or tortilla chips Ingredients:
1/4 cup celery, thinly sliced |
1/2 cup onion, finely chopped |
3 tablespoons butter |
3/4 cup mayonnaise |
3/4 cup evaporated milk |
1/4 cup white wine |
1/4 cup cheddar cheese, grated |
1/2 cup slivered almonds |
1 tablespoon lemon juice |
1/2 teaspoon salt |
3 cups cooked chicken, diced |
6 ounces water chestnuts, drained and sliced |
Directions:
1. Saute' celery and onion in butter until soft. In 2 qt casserole, mix sauteed mixture with mayo, milk, lemon juice, wine, salt, stir well.
2. Add chicken, chestnuts and cheese. Sprinkle almonds over top.
3. Let stand in refrigerator overnight. Bake at 425 degrees for 30 minutes. Stir once or twice during baking.
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