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Total Time
1hr
Prep 20 mins
Cook 40 mins

I found this recipe in a local supermarkets cooking magazine. It's very easy to make and everyone loves it. Sometimes I put in water chestnuts instead of carrots. You could also add other veggies or spice it up a little. This is the basic recipe but be inventive and have fun.

Ingredients Nutrition

  • 709.77 ml diced cooked chicken
  • 473.18 ml sliced celery
  • 236.59 ml sliced carrot
  • 118.29 ml slivered toasted almond
  • 59.14 ml diced onion
  • 1 can cream of chicken soup
  • 118.29 ml sour cream
  • 118.29 ml mayonnaise
  • 4.92 ml celery salt
  • 29.58 ml lemon juice
  • 2 unbaked 9-inch pie crust
  • 354.88 ml shredded cheddar cheese (divided)

Directions

  1. Combine all ingredients except pie crust and 1 cup of cheese.
  2. Spoon into pie crusts.
  3. Bake at 350 degrees F for 30 minutes or until crust is browned.
  4. Sprinkle remaining cheese ove the top and bake for an additional 10 minutes Cool 10 to 15 minutes before cutting into wedges.