Ingredients
3 cups chicken, cooked and chopped
8 oz water chestnuts, (1 can), drained, sliced and divided
4 oz pimentos, (1 jar), drained and sliced
2 cups celery, chopped
10 oz cream of chicken soup, (1 can)
1 cup cheddar cheese, shredded, and divided
1½ cup mayonnaise
1 tbsp lemon juice
1 tsp salt
½ tsp pepper
½ cup almond flakes, for topping
2 tbsp cilantro, chopped
Preparation
Preheat the oven to 325 degrees F.
Combine chicken, celery, soup, half of the cheddar cheese, mayonnaise, half of the water chestnut, lemon juice, salt, and pepper in a large bowl. Mix well.
Transfer the mixture into a 9 by13-inch baking dish and spread evenly.
Bake for 35 minutes, uncovered.
Sprinkle the remaining cheese, half of the water chestnuts, pimentos, and almonds. Then bake for 10 more minutes.
Serve and garnish with chopped cilantro!
