Ingredients
3/4 cup mayonnaise3/4 cup sour cream2 tablespoons lemon juice2 teaspoons grated onion1/2 teaspoon salt3 cups cubed cooked chicken breast1 cup chopped celery1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped1 cup seasoned salad croutons1/2 cup slivered almonds1 cup soft bread crumbs1 tablespoon butter, melted1 cup shredded cheddar cheese
Preparation
In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds.
Spoon into a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes.
Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.
