Hot Chicken Salad

Submitted by Ceezie

"This recipe is adapted from 2 from Taste of Home - the best of both worlds"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 cups diced cooked chicken
• 10 3⁄4 ounces condensed cream of chicken soup, undiluted
• 2 celery ribs, finely chopped
• 1⁄2 cup mayonnaise
• 1⁄2 - 1 cup broccoli, chopped
• 4 ounces sliced water chestnuts
• 2 tablespoons finely chopped onions
• 1 teaspoon lemon juice
• 1⁄2 cup crushed butter flavored cracker (about 12 crackers)
• 1⁄2 cup crushed potato chips or 1/2 cup corn flakes
• 1⁄2 cup sliced almonds, toasted
• salt, to taste
• pepper, to taste

directions

1. In a large bowl, combine the chicken, soup, celery, mayonnaise, broccoli, water chestnuts, lemon juice and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish. Season to taste.
2. Bake, uncovered, at 375° for 15 minutes. Sprinkle with potato chips or corn flake crumbs and almonds. Bake 15 minutes longer or until bubbly and lightly browned.

Reviews

[DailyInspiration]

Really nice casserole - enjoyed it for lunch today. I used rotisserie chicken and only made a couple of changes. I used less celery and I added a little melted butter to the cracker crumb/almond topping. Next time I will saute the onion and celery before adding it to the casserole, but we did love the crunch from the broccoli and water chestnuts. Made for PRMR, January, 2014.