Saturday, August 29, 2009

Hot Almond Chicken Salad

It's the husband here, I love to cook and bake too, so here we go with my inaugural post on Fay's foodie blog. This is one of our absolute favorites when we are tired and looking for a quick, comfy dinner! Here's the recipe, enjoy!

1-1/4 cup Helman's Light Mayo
18 oz diced chicken breast meat (if you really want to save time, this is 3 packages of the Tyson pre-cooked, diced chicken in the pouches)
Juice of one lemon
1/2 cup of fresh grated parmagiano reggiano
1 cup of grated sharp cheddar cheese
4 stalks of diced celery
1/2 cup slivered almonds
Salt and pepper to taste (if you use real parmagiano, you won't need to add salt)
About 10 buttery crackers

Mix everything but the crackers in a large mixing bowl. Spread evenly in a sprayed 13 X 9 pan. Crumble buttery crackers over the top. Bake at 350 for 20 to 30 minutes. That's it!!

Here it is after baking, hot, bubbly, and delicious!!

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