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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A twist to an old favorite. This recipe was given to me from Aunti M. It really is delightful! Ingredients:
6 cups chicken breasts, cooked and chopped |
1 1/2 cups almonds, slivered |
2 cups mayonnaise |
6 stalks celery, sliced (to taste) |
6 teaspoons onions, minced, i use at least 1/2 cup |
3 tablespoons lemon juice |
2 cups sharp cheddar cheese, shredded |
2 cups potato chips, crushed |
Directions:
1. Preheat oven to 375°.
2. In a large bowl, mix together all ingredients, EXCEPT the cheese and potato chips.
3. Spray a 9x13 casserole with nonstick cooking spray.
4. Put chicken salad mixture in casserole.
5. Top with cheese, then crumbled potato chips.
6. Bake uncovered for 25 - 30 minutes until bubbly around the edges.
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