"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!"
cream of onion soup
cream of celery soup
water chestnuts, sliced and diced
chicken breasts, cooked and diced
baby swiss cheese
fresh ground pepper
corn flakes, crushed
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.
Page 2 of 2
Warm Chicken Salad With Almonds (cont.)