This tangy hot chicken salad with cooked chicken, celery, and almonds is baked in a creamy sauce with a crunchy cornflake topping. It's always a favorite at potlucks!
Ingredients
- 4 cups diced cooked chicken
- 2 cups chopped celery
- 1 cup almonds , toasted
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup shredded American cheese
- 0.25 cups lemon juice or to taste
- 2 tablespoons chopped onion
- 2 cups crushed cornflakes cereal
Instructions
-
1
Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
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2
Combine chicken, celery, almonds, mayonnaise, sour cream, American cheese, lemon juice, and onion in a bowl; transfer to the prepared baking dish. Top with crushed corn flakes.
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3
Bake in the preheated oven until heated through, 45 to 60 minutes.
Nutrition Facts
Per serving
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