2 cups cubed cooked chicken
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
¾ cup mayonnaise
2 celery ribs, chopped
3 hard-cooked eggs, chopped
1 8-oz. can water chestnuts, drained and chopped
1 4-oz. can mushroom stems and pieces, drained
1 tablespoon finely chopped onion
2 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon pepper *
1 cup shredded cheddar cheese
½ cup crushed cornflakes
2 tablespoons butter, melted
½ cup sliced almonds
- In a large bowl, combine the first 12 ingredients (through *)
- Transfer to a greased 13” x 9” x 2” baking dish; sprinkle with cheese.
- Toss cornflakes with butter; sprinkle over the cheese. Top with almonds.
- Bake uncovered at 350º for 25-30 minutes or until heated through.
Yield: 6-8 servings
Recipe source: Taste of Home Magazine