Connie Steven's - Hot Chicken Salad

This is one of my hubby’s favs:
Author Connie Stevens
HOT CHICKEN SALAD
 
4 or 5 boneless chicken breasts, cooked and cubed
1 cup coarsely chopped celery
½ cup chopped onion
½ cup slivered almonds
8 oz light sour cream
1 can reduced fat cream of chicken soup
Salt and pepper to taste
1 ½ cups crushed potato chips
1 cup shredded cheddar cheese
 
Combine first six ingredients in large bowl and season with salt and pepper. Spread evenly in 9x13 baking dish. Top with chips. Bake at 350 degrees for about 30 minutes. Remove from oven and sprinkle with shredded cheese. Return to oven for about 10 minutes. Celery will still be crunchy.
 
I like to serve this with rice pilaf.

 
http://conniestevenswrites.com/blog/
Go here for your chance to win Connie's newest book!!!

No comments:

Post a Comment