Warm Chicken Salad With Almonds |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 24 |
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I couldn't find any with the same taste I remember from our old church, so this is an adaptation of several recipes. My husband asked me to make this every night for a month! Ingredients:
1 cream of onion soup |
1 cream of celery soup |
3 stalks celery |
1 small onion |
2 ounces pimientos, diced |
8 ounces water chestnuts, sliced and diced |
3 large chicken breasts, cooked and diced |
3/4 cup low-fat mayonnaise |
6 slices baby swiss cheese |
seasoning salt |
fresh ground pepper |
2 cups corn flakes, crushed |
4 tablespoons butter, divided |
olive oil |
3/4 cup sliced almonds |
Directions:
1. Saute diced onion and diced celery with 1 tbs of butter and olive oil for 2-3 minutes. Combine cooked chicken, soups, mayonnaise, water chesnuts with the onion and celery. Add salt and pepper to taste and put in a 9 by 13 pan. Put a layer of swiss on top. Melt remaining butter and add corn flakes and almonds until butter is absorbed and it is lightly toasted. Bake in a 300 degree oven for 40-50 minutes. To make ahead: Prepare chicken mixture and freeze or refrigerate. Add swiss and cornflake mixture before you bake.
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