Warm Chicken Salad With Almonds
"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!"
- Ready In:
- 1hr 25mins
- Ingredients:
- 15
- Yields:
-
1 pan
- Serves:
- 10
ingredients
- 1 cream of onion soup
- 1 cream of celery soup
- 3 stalk celery
- 1 small onion
- 56.69 g pimientos, diced
- 226.79 g water chestnuts, sliced and diced
- 3 large chicken breasts, cooked and diced
- 177.44 ml low-fat mayonnaise
- 6 slice baby swiss cheese
- seasoning salt
- fresh ground pepper
- 473.18 ml corn flakes, crushed
- 59.16 ml butter, divided
- olive oil
- 177.44 ml sliced almonds
directions
- 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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RECIPE SUBMITTED BY
I am currently a stay at home mom in a small town outside Rockford, IL. I used to teach 6th grade in Janesville, WI. My girls are great and love trying mommy's cooking. My husband is very supportive, although I often don't think he would ever tell me if I made something less than perfect.
