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Hot Chicken Salad

by

Yield: Serves 6.

Celery, nuts, and bread cubes give this an appealing texture.

Ingredients:

  • 2 cups cubed, cooked chicken
  • 1-1/2 cups thinly sliced celery
  • 1 cup mayonnaise
  • 1/2 cup toasted, slivered almonds
  • 2 teaspoons lemon juice
  • 2 teaspoons grated onion
  • 1/2 teaspoon salt
  • 1 cup toasted bread cubes
  • 1/3 to 1/2 cup grated Parmesan cheese

Instructions:

Combine all ingredients except bread cubes and cheese in large bowl. Toss lightly until mixed well. Spoon into a baking dish without packing ingredients down. Sprinkle bread cubes over mixture and then sprinkle with grated cheese. Bake at 400 degrees F for 15 minutes or until bubbly. Serve with your favorite tossed salad.
Updated Thursday, December 6th, 2007
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