Hot Chicken Salad

By cdrier

Ingredients

• 1/2 c. slivered almonds
• 4 c. chopped cooked chicken
• 2 c. sliced celery
• 1/4 c. chopped onion
• 1/4 c. chopped pimiento, drained
• 1 (4.5 oz.) jar sliced mushrooms, drained
• 1 (8-oz.), can sliced water chestnuts, drained
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 c. (8 oz.) N.Y.shredded cheddar cheese, divided
• 1 c. mayonnaise
• 1/2 c. sour cream
• 3 tbsp. lemon juice
• 1 c. crushed potato chips
• 1 c. refrigerated shredded. parmesan cheese

Preparation

Step 1

Bake almonds in a shallow pan at 350 degrees for 5 to 10 minutes or until toasted. Stir together almonds, chicken, and the next 7 ingredients in a large bowl. Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended, stir into chicken mixture. Spoon into a lightly greased 13x9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese, crushed potato chips, and Parmesan, cheese. Bake at 350 degrees for 30 minutes or until thoroughly heated.