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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Rich and creamy with lots of chicken, this hot dish gets a nice crunch from water chestnuts and toasted almonds.Ruth Burrus, Zionsville, Indiana Ingredients:
4 cups cubed cooked chicken |
8 celery ribs, sliced |
2 cans (8 ounces each) sliced water chestnuts, drained |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1-1/2 cups mayonnaise |
1-1/2 cups (12 ounces) sour cream |
1 cup sliced fresh mushrooms |
1/2 cup slivered almonds, toasted |
2 tablespoons finely chopped onion |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup shredded cheddar cheese |
1/2 cup soft whole wheat bread crumbs |
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 and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.
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