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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This rich and creamy chicken salad would be a welcome addition to any buffet table. This salad is among my family's favorite casseroles, notes Eleanor Hein of Kirkland, Illinois. It's great for potlucks. Ingredients:
3/4 cup mayonnaise |
3/4 cup sour cream |
2 tablespoons lemon juice |
2 teaspoons grated onion |
1/2 teaspoon salt |
3 cups cubed cooked chicken breast |
1 cup chopped celery |
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped |
1 cup seasoned salad croutons |
1/2 cup slivered almonds |
1 cup soft bread crumbs |
1 tablespoon butter, melted |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds.
2. Spoon into a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 25 minutes.
3. Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.
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