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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