Warm Chicken Salad With Almonds

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!

• Ready In: 1 hr 25 mins
• Serves: 10
• Yields: 1 pan

Ingredients

• 1  cream of onion soup
• 1  cream of celery soup
• 3  stalks celery
• 1  small onion
• 2  ounces pimientos, diced
• 8  ounces water chestnuts, sliced and diced
• 3  large chicken breasts, cooked and diced
• 3⁄4 cup low-fat mayonnaise
• 6  slices baby swiss cheese
•  seasoning salt
•  fresh ground pepper
• 2  cups  corn flakes, crushed
• 4  tablespoons butter, divided
•  olive oil
• 3⁄4 cup  sliced almonds

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.