3 c chopped cooked chicken (3-4 breasts)
2 c finely chopped celery
1 c grated cheddar cheese
1/2 c slivered almonds
1/2 c light mayonnaise
1/2 c light sour cream
1 can cream of chicken soup
1 4-oz can water chestnuts, drained and chopped
1 large can French’s fried onion rings
Mix first 8 ingredients. Spoon into lightly greased 11 x 7” baking dish. Bake 40 min. at 350˚. Sprinkle onions evenly over top. Bake 5 more minutes or until bubbly around the edges. Let stand 10 minutes before serving.
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