This is one of my favorite recipes!
We have a local (live) TV show here in Green Bay called Living with Amy (kind of like Green Bay’s own Martha Stewart). Amy has published a couple of recipe books that I love and use all the time. Her recipes are easy with ingredients you would normally have in the pantry. Working full-time I look for crock pot and casserole recipes that are a bit different and tasty. This is one of my all time favorites and my husband loves it. I made this for my niece Leah after she came home with her newborn baby boy and she is a fan now too. She’s having another little guy in April…so I’ll treat her again!
Note: I cut this in 1/2 and put it in an 8″ or 9″ casserole dish or pan for just my husband and I. (The picture below is a half recipe).
This is great served with a salad on the side.
Here’s the recipe for Warm Chicken Salad Casserole:
3 to 4 cups cooked chicken, shredded or finely diced – I use rotisserie chicken
1 cup almonds, silvered
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can sliced pimentos, drained
2 cups celery, chopped
1 (10 ounce) can cream of chicken soup
1 1/2 cups mayonnaise
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3 cups shredded cheddar cheese
3 cups crushed potato chips
Combine first 9 ingredients in a large bowl; mix well. Spoon into a greased 9 x 13-inch baking dish. Bake covered with foil in a preheated 350 degree oven for 25 to 30 minutes. Uncover and sprinkle cheese and crushed chips on top. Bake another 10 to 20 minutes or until bubbly and golden. Let stand 10 minutes before serving.
This also makes a great ladies luncheon recipe or to bring to a church potluck!
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