Chicken Salad Casserole
Contributed byDaisy Harvey
Ingredients
- 1 cup Velveeta cheese (4 ounces, grated)
- 2 cup Potato chips (1/2 double package, crunched)
- 4 cup chicken breasts (shredded, about 5 halves)
- butter
- 4 cup celery (in 1-inch slivers)
- 1 cup almonds (blanched and slivered)
- 4 teaspoon onion (grated)
- 1 teaspoon Accent (optional)
- 1 teaspoon salt
- 4 teaspoon lemon juice
- 2 cup Hellmann's mayonnaise
- cheese
- 2 cup Potato chips (1/2 double package, crunched)
Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Instructions
Mix and toss together Velveeta cheese and 2 cups crunched potato chips. Simmer shredded chicken breasts in water and butter. Add celery, almonds, onion, Accent, salt, lemon juice and Hellmann's mayonnaise. Pour into baking dish and top with cheese and potato chips. Bake 20 minutes at 400°.
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