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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
1. Bake slivered almonds in a shallow pan at 350° for 5 to 10 minutes or until toasted.
2. 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.
3. Bake at 350° for 30 minutes or until thoroughly heated.
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