Hot Chicken Salad (Casserole)

By norsegal8

Ingredients

• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup slivered almonds, toasted and chopped coarse
• 4 ounces sharp cheddar cheese, shredded
• 4 ounces Gruyere cheese, shredded
• 1 small red onion, chopped fine
• 3 celery ribs, chopped fine
• 2 Tbsp. lemon juice
• 1 Tbsp. minced chives
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 2 1/2 lbs. cooked boneless, skinless chicken breast, cut into 1/2-inch pieces (6 cups)
• 8 ounces potato chips
• 1 tsp. paprika

Details

Servings 6
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to the middle position and heat the oven to 325 degrees. Grease a 13 by 9-inch baking dish. Combine the sour cream, mayonnaise, almonds, cheddar, Gruyere, onion, celery, lemon juice, chives, salt and cayenne in a large bowl. Fold in the chicken until thoroughly combined. Transfer the mixture to the prepar4ed dish and spread in an even layer.

2. Place potato chips and paprika in a large zipper-lock bag, press to remove the air, and seal. Using a rolling pin, crush the chips to fine crumbs. Sprinkle the chip mixture evenly over the casserole. Bake until the casserole is bubbling and the chips begin to brown, 40 to 45 minutes. Let cool for 10 minutes and serve.