Saturday, November 19, 2011

ALMOND CHICKEN CASSEROLE

1 cup diced cooked chicken
1/2 cup mayonnaise
1 can low-sodium cream of chicken soup
1 hardboiled egg, chopped
1 cup chopped celery
1/2 cup toasted slivered almonds
1 tsp minced onion
1/2 cup crushed potato chips

Preheat oven to 350 degrees.
Lightly spray an 8-inch square baking dish; set aside.

In a large bowl combine the chicken, mayonnaise, and soup until well blended.  Stir in the egg, celery, almonds, and onion.  When well blended, transfer to the prepared baking dish.  Sprinkle the crushed potato chips over the top.

Bake at 350 degrees for 20 minutes or until lightly browned and bubbly.

Yield: 4 to 6 servings

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