Food
Hot Chicken Salad
By Yankee Magazine|Dec 06 2007|
Celery, nuts, and bread cubes give this an appealing texture.
Yield
Serves 6.
Ingredients
2 cups cubed, cooked chicken
1-1/2 cups thinly sliced celery
1 cup mayonnaise
1/2 cup toasted, slivered almonds
2 teaspoons lemon juice
2 teaspoons grated onion
1/2 teaspoon salt
1 cup toasted bread cubes
1/3 to 1/2 cup grated Parmesan cheese
Instructions
Combine all ingredients except bread cubes and cheese in large bowl. Toss lightly until mixed well. Spoon into a baking dish without packing ingredients down. Sprinkle bread cubes over mixture and then sprinkle with grated cheese. Bake at 400 degrees F for 15 minutes or until bubbly. Serve with your favorite tossed salad.
This has been a favorite in our home since the recipe appeared at least 40 yrs ago in Yankee.