This mouthwatering casserole makes an excellent potluck dish. It's creamy and just bursting with flavor. A golden topping made of cornflakes and almonds offers crunch appeal! —Michelle Krzmarzick, Redondo Beach, California
Ingredients
- 2 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 3/4 cup mayonnaise
- 2 celery ribs, chopped
- 3 hard-boiled large eggs, chopped
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 can (8 ounces) water chestnuts, drained and chopped
- 1 tablespoon finely chopped onion
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1/2 cup crushed cornflakes
- 2 tablespoons butter, melted
- 1/4 cup sliced almonds
Directions
- In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese.
- Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Loading Popular in the Community
Loading Reviews
