BAKED CHICKEN SALAD CASSEROLE
2005 Conference Cookbook
Ingredients:
3 cups
Chicken – cooked and cut up
1 ½ cups
Sour Cream
½ tsp.
Salt
1 cup
Shredded Cheddar Cheese
Celery – chopped
⅓ cup
Slivered Almonds
1 ½ tsp.
Prepared Mustard
Potato Chips – crushed
French Dressing to taste
Directions:
1. Marinate chicken and celery in French dressing for 1 hour.
2. Combine with ½ cup Shredded Cheddar Cheese and almonds.
3. Blend sour cream, mustard and salt.
4. Pour over chicken and toss to blend.
5. Put in baking dish.
6. Combine chips and remaining cheese and put on top of chicken mixture.
7. Bake 300 degrees for 30 minutes or until heated through.
The Gluten-Free Gang of Central Ohio, GIG An LKDesign Co. project ©2009 P.O. Box 82601, Columbus, OH 43202-0601
