AuthorJanWoods
4 cups Cooked chicken breast(Diced)
2 1/2 cups celery (Chopped)
¼ cup Onion(Diced)
1 cup Mayonnaise
1 Can cream of chicken soup
½ cup Slivered almonds(Toast in butter)
2 tbsp Lemon juice
1 Can water chestnuts(Drained and chopped)
½ tsp Salt
½ tsp Pepper
2 cups Cheddar cheese(Grated)
2 cups Ruffle potato chips(Coarsely crushed)
1
Combine chicken, onion, celery, Mayo, soup, almonds, lemon juice, water chestnuts, salt and pepper.
Place in a 9x12 casserole dish. Sprinkle cheese on top, then potato chips. Bake for 25 minutes at 375 degrees until cheese begins to bubble.
(Optional: some recipes leave out soup and add 1/2 cup more of mayonnaise.)
CategoryCasserole, Chicken Dish, Main Course
Ingredients
4 cups Cooked chicken breast(Diced)
2 1/2 cups celery (Chopped)
¼ cup Onion(Diced)
1 cup Mayonnaise
1 Can cream of chicken soup
½ cup Slivered almonds(Toast in butter)
2 tbsp Lemon juice
1 Can water chestnuts(Drained and chopped)
½ tsp Salt
½ tsp Pepper
2 cups Cheddar cheese(Grated)
2 cups Ruffle potato chips(Coarsely crushed)
Directions
1
Combine chicken, onion, celery, Mayo, soup, almonds, lemon juice, water chestnuts, salt and pepper.
Place in a 9x12 casserole dish. Sprinkle cheese on top, then potato chips. Bake for 25 minutes at 375 degrees until cheese begins to bubble.
(Optional: some recipes leave out soup and add 1/2 cup more of mayonnaise.)
