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Hot Chicken Salad




Source of Recipe


Angela Lowry


Recipe Introduction


Good dish to add tofu to, just sauté with mushrooms.


List of Ingredients




6 chicken breasts --cooked and cut up
4 cups celery -- sliced
2 cups GFCF mayonnaise (may use half GFCF sour cream)
1 1/2 cups slivered almonds --toasted
1 teaspoon salt
3/4 pound sliced mushrooms --sautéed (optional) OR can
Water Chestnuts drained
2 tablespoons grated onion (or sliced green onions)
2 tablespoons Sherry (Optional)
1/4 cup CF cheese
crumbled potato chips

Recipe



Cook chicken and cut into bite sized pieces.

Toast almonds in 350 degree oven for about 10 minutes.

Sauté mushroom in about 2 tablespoons of olive oil or use water chestnuts.

Mix all ingredients together and spread in 9 by 13 inch casserole and top with crumbled potato chips.

Bake at 400 degrees for about 20 minutes or until
hot and bubbly.