YIELD: 6-8 SERVINGS
PREP: 20 MIN., COOK: 30 MIN.
CUP SLIVERED ALMONDS
4 (11 OZ.) CONTAINERS MRS. STRATTON’S PREMIUM GOLD CHICKEN SALAD
1 TSP. FRESHLY GROUND PEPPER
TSP. SALT
2 GREEN ONIONS, SLICED
1 (8-OUNCE) CAN SLICED WATER CHESTNUTS, DRAINED
2 CUPS (8-OUNCES) SHREDDED CHEDDAR CHEESE, DIVIDED
1 CUP MAYONNAISE
CUP SOUR CREAM
3 TBSPS. LEMON JUICE
1 CUP CRUSHED POTATO CHIPS
1 CUP SHREDDED PARMESAN CHEESE
BAKE ALMONDS IN A SHALLOW PAN AT 350 DEGREES FOR 8 MINUTES OR UNTIL TOASTED.
STIR TOGETHER ALMONDS, CHICKEN SALAD, AND NEXT 4 INGREDIENTS IN A LARGE BOWL.
STIR TOGETHER 1 CUP CHEDDAR CHEESE, MAYONNAISE, SOUR CREAM, AND LEMON JUICE UNTIL BLENDED; STIR INTO CHICKEN MIXTURE.
SPOON INTO LIGHTLY GREASED 13-X-9-INCH BAKING DISH; SPRINKLE WITH REMAINING 1 CUP CHEDDAR CHEESE, CRUSHED POTATO CHIPS, AND PARMESAN CHEESE.
BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL THOROUGHLY HEATED.