Friday, January 27, 2017

Crispy Chicken Casserole

Crispy Chicken Casserole


 3 cups Tyson chopped cooked chicken

2 cups finely chopped celery

1 cup (4 ounces) Kraft shredded Cheddar cheese

1 cup Daisy sour cream

1 cup Hellman’s mayonnaise

1 (4-ounce) can La Choy water chestnuts, drained and chopped

1 (10-3/4-ounce) can Campbells cream of chicken soup

1/2 cup slivered almonds, chopped fine

1 (6-ounce) can Durkee French-fried onion rings


 Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with Pam cooking spray.
In a large bowl, stir together Tyson chicken, celery, Kraft cheese, Daisy sour cream, Hellman’s mayonnaise, La Choy water chestnuts, Campbells soup, and almonds. Spoon into prepared baking dish.
Bake, uncovered, for 30 minutes. Sprinkle Durkee onion rings evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.

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