Hot Chicken Salad Casserole
A hot and creamy version of a classic chicken salad. Great for when you are craving a bowl of comfort!
Equipment
- 2 quart casserole dish
Ingredients
- 1 1/2 lbs chicken, cooked and chopped
- 1 cup celery, chopped
- 2 oz pimientos, from jar
- 1/2 cup slivered almonds, toasted
- 1/2 lemon, juiced
- 3 tbsp onion, chopped
- 1/2 cup mayonnaise
- 1 cup cheddar cheese, grated
- 2 tbsp parmesan cheese, shredded
Instructions
- Preheat oven to 350 degrees.
- In casserole dish, mix the chicken, celery, pimientos, almonds, lemon juice, onion and mayonnaise adding salt and pepper to taste.
- Sprinkle parmesan cheese and then cheddar cheese over the top.
- Cover and bake for 30 minutes or until hot and bubbly.
- Remove cover and bake additional 5 -7 minutes.
Notes
Toast slivered almonds in dry skillet over medium heat stirring frequently until lightly toasted.
Using 2% reduced fat cheese or light mayonnaise can be substituted for a lower fat version.
Try adding sliced mushrooms, zucchini, green or other color pepper. Use whatever you have to create your own dish!