This recipe was passed over to my mom from one of her home school mom friends back in 1980’s…so you KNOW it’s good. It can pass as keto friendly as well–if you are doing that–or just good comfort food. I hope you love it as much as I do! Happy Cooking!

4 C          Cooked chicken (rotisserie works if you are pressed for time) shredded

2 C          Chopped celery

2 Tbsp.   Lemon juice

2/3 C      Slivered almonds

1 C           Water chestnuts chopped

1 1/2 C    Mayo or Vegenaise

1 tsp.       Salt

1 Tbsp.    Onion finely chopped

Mix it together in bowl or if you want less dishes, mix it right in the casserole dish you are baking it in.

TOPPING:

1/2 C        Parmesan

1 bag        Potato chips crushed

Sprinkle Parm and Potato chips on top. Back at 400 degrees for 20 minutes, uncovered. (Serves 8)

 

Say Grace and Enjoy!

 

Tiffany