This hot chicken casserole is perfectly seasoned. Lots of celery and almonds give it a nice crunch. You may be inclined to leave off the potato-chip topping, but believe me, it won't be the same without it!
Recipe information
Yield
Serves 8 to 10, depending on the appetites of your guests and the number of menu items
Ingredients
2 cups cooked chicken breast meat, cubed (You may use leftover rotisserie chicken — delicious!)
1 1/2 cups diced celery
1/2 cup slivered or sliced almonds
1/2 teaspoon salt
1/2 teaspoon grated onion
1/4 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1/2 cup grated sharp Cheddar cheese
2/3 cup crushed potato chips
Preparation
Step 1
1. Preheat the oven to 375°F. Spray a 13-by-9-inch baking dish with vegetable oil cooking spray.
Step 2
2. In a large mixing bowl, combine the chicken, celery, almonds, salt, onion, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.
Reprinted with permission from Paula Deen & Friends: Living It Up, Southern Style by Paula Deen. © 2005 Simon & Schuster
