Chicken salad casserole, full of celery and almonds, baked with processed cheese in a tangy cream sauce and topped with a corn flake crust.
INGREDIENTS (for 7 servings):
- 4 cups diced, cooked chicken meat
- 2 cups chopped celery
- 4 tablespoons lemon juice
- 2 tablespoons chopped onion
- 1 cup almonds
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup shredded American cheese
- 2 cups crushed cornflakes cereal
PREPARATION:
Preheat oven to 325 degrees F ( 165 degrees ).
Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes.
Bake in preheated oven for 45 minutes to 1 hour, until heated through.