Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

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!

Ingredients Nutrition

Directions

  1. 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.