Hot Chicken Salad

This recipe is wonderful and gives a baked touch to a classic chicken salad from the South.

Hot, hot, hot! Southern-favorite  chicken salad gets a baked twist in this delicious hot chicken salad recipe. Our hot chicken salad takes the classic combination of chicken, mayo, and celery and adds a tasty explosion of flavors. Pour in measures of pimientos, mushrooms, water chestnuts, and potato chips; combine it all; and send into a preheated oven. There it will begin to bubble as it combines into a savory dip-style casserole.

Ingredients:

• Half a cup of shaved almonds
• four cups of cooked chicken, chopped.
• 4 1/2 ounces of drained, sliced mushrooms
• two cups of celery, cut
• 1/4 cup finely chopped onion
• 1/4 cup drained and chopped pimiento
• 8 ounces of drained and sliced water chestnuts
• Half a teaspoon of salt
• One-half teaspoon pepper
• Two cups of cheddar cheese, shredded and divided
• One cup of mayonnaise
• Three tablespoons of lemon juice
• Half a cup of sour cream
• One cup of crumbled potato chips
• One cup of Parmesan cheese, shredded

Directions:

Step 1:

roast the almonds by baking them in a shallow pan at 350°F for five to ten minutes, or until toasted.

Step 2:

Mix the ingredients for the casserole:

In a large bowl, stir together almonds, chicken, celery, onion, pimiento, water chestnuts, mushrooms, salt, and pepper.

Step 3:

Prepare the cheese blend:

Mix 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice in a small dish until well combined. Add to chicken mixture and mix.

Step 4: 

Fill baking dish with casserole: Transfer to a 13 x 9-inch baking dish that has been lightly oiled. Top with the remaining cup of Cheddar cheese, potato chip crumbs, and Parmesan cheese.

Step 5:

Bake the dish 

 Bake for thirty minutes at 350°F, or until heated through.

Ready to Serve!