Be the first to Ingredients:
- 2 1/2 cups diced cooked chicken
- 1 cup diced celery
- 1/4 cup toasted slivered almonds*
- 1 tablespoon finely chopped or grated onion
- 1/8 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 4 large subs
- 4 ounces shredded Cheddar cheese
Preparation:
Preheat oven to 375°. Remove plastic wrap from the pan and sprinkle tops of rolls with the shredded cheese. Bake for 18 to 25 minutes, or until cheese is melted and bubbly.
Chicken casserole variation, without rolls:
In a medium bowl, toss chicken and celery with the toasted almonds, onion, lemon juice, pepper, salt, and mayonnaise.
Spoon into a 1-quart casserole or individual ramekins. Top with crushed potato chips and the shredded cheese.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 8 to 12 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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Chicken Sandwich Index
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Chicken Breast Recipes
Chicken Salads Index
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