When you have eaten the same thing every night for a week straight, it only seems natural to blog about it. Because Indiana has decided to go and freeze its head off, warm comfort food has been sounding especially appealing recently. This recipe has always been a favorite of mine but one that I often forget about making meaning we eat it typically once or twice a year. If you are a fan of regular [cold] chicken salad, this one will sure to please.
Oh and because I am the utmost professional blogger these photos come to you late at night straight out of the microwave. Appealing I know. If there is one thing I have learned in my life however it is this: don’t judge a meal by its photos.
That is probably a lie what I just said but go with it for today, thank you.
What You’ll Need
¾ Cup Mayonaise
¾ Cup Sour Cream
2 Tablespoons Lemon Juice
2 teaspoons minced onion
½ teaspoon salt
3 Cups Shredded Chicken
[either boil chicken breasts for hours and then shred or take the easy way out and purchase canned cubed chicken and shred yourself]
1 Cup Chopped Celery
8 oz Water Chestnuts
½ Cup Slivered Almonds
1 Cup Crushed Tortilla Chips
1 Cup Shredded Cheddar Cheese
How You’ll Make It
1. In a mixing bowl, stir together the mayo, sour cream, lemon juice, onion, and salt until smooth.
2. Add in the shredded chicken, celery, water chestnuts, and almonds.
3. Bake in a greased 9×13 pan at 350 for 25 minutes.
4. Top with crushed chips and shredded cheese – bake for an additional 10 minutes.
Enjoy!
