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    Hot Chicken Salad Casserole

    Source of Recipe


    Cooking with Paula Deen

    List of Ingredients


    • 4 cups shredded cooked chicken
    • 1½ cups shredded sharp Cheddar cheese
    • 1 cup chopped celery
    • 1 cup roasted salted almonds, coarsely chopped and divided
    • ¾ cup mayonnaise
    • ½ cup minced green onion
    • ¼ cup sour cream
    • ½ teaspoon lemon zest
    • 2 tablespoons fresh lemon juice
    • ½ teaspoon ground black pepper
    • Crescent rolls, to serve
    • Garnish: celery leaves


    Instructions


    1. Preheat oven to 350° F. Lightly spray an 8-inch round or square baking dish with cooking spray.

    2. In a large bowl, combine chicken, cheese, celery, ¾ cup almonds, mayonnaise, green onion, sour cream, lemon zest and juice, and pepper. Spoon into prepared dish.

    3. Bake until bubbly, about 20 minutes. Sprinkle with remaining ¼ cup almonds. Serve with crescent rolls. Garnish with celery leaves, if desired.

      Makes 6 servings



 

 

 


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