Ingredients

• 4 cups cubed cooked chicken
• 8 celery ribs, sliced
• 2 cans (8 ounces each) sliced water chestnuts, drained
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1-1/2 cups mayonnaise
• 1-1/2 cups (12 ounces) sour cream
• 1 cup sliced fresh mushrooms
• 1/2 cup slivered almonds, toasted
• 2 tablespoons finely chopped onion
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup shredded cheddar cheese
• 1/2 cup soft whole wheat bread crumbs

Directions

• In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.

Hot Chicken Salad published in Casserole Cookbook