Chicken Salad Bake
- Ready In:
- 42mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 59.14 ml celery, thinly sliced
- 118.29 ml onion, finely chopped
- 44.37 ml butter
- 177.44 ml mayonnaise
- 177.44 ml evaporated milk
- 59.14 ml white wine
- 59.14 ml cheddar cheese, grated
- 118.29 ml slivered almonds
- 14.79 ml lemon juice
- 2.46 ml salt
- 709.77 ml cooked chicken, diced
- 170.09 g water chestnuts, drained and sliced
directions
- Saute' celery and onion in butter until soft. In 2 qt casserole, mix sauteed mixture with mayo, milk, lemon juice, wine, salt, stir well.
- Add chicken, chestnuts and cheese. Sprinkle almonds over top.
- Let stand in refrigerator overnight. Bake at 425 degrees for 30 minutes. Stir once or twice during baking.
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RECIPE SUBMITTED BY
Married to the man that I had dated for 25 years.