This is my new favorite chicken casserole recipe. It came from a Southern Living cookbook. (Nuff said) I am not a huge fan of celery or water chestnuts, but trust me when I tell you that they add just the right amount of crunch to the incredible texture in this dish. Make this for your family tonight. They will thank you for it. Mine did.
3 cups chopped deli roasted chicken
(I used 6 chicken breasts instead which was about 4 cups)
2 cups of finely chopped celery
1 4oz. can of water chestnuts (drained and finely chopped)
1/2 Cup of slivered almonds
1 Cup of grated cheddar cheese
1/2 Cup light sour cream
1/2 Cup light mayo
1 can Cream of Chicken soup
1 1/2 Cup French fried onion rings
Mix together the first 8 ingredients in a large bowl. Stir together well with spoon.
(Do NOT mix in the Kitchen aid. It will mess up the consistency of this recipe.)
Spoon into lightly greased 13x9 baking dish.
Bake @ 350 degrees for about 40 mins.
Sprinkle with onion rings and bake 5 more minutes or until bubbly around edges.
Let stand 10 minutes before serving.
Makes 6-8 servings.