Crowd Chicken Casserole
by Dee Siburt
serves: 24
|
|
|
|
| |
|
| Ingredients: |
| |
10 C |
|
Chicken, cooked and diced |
| |
10 C |
|
Celery, chopped |
| |
2 C |
|
Almonds, slivered |
| |
2 bunches |
|
Green onions, sliced |
| |
2 Cans |
|
Ripe olives, drained and sliced |
| |
5 C |
|
Cheddar cheese, shredded, divided |
| |
2 C |
|
Mayo |
| |
16 oz |
|
Sour cream |
| |
5 C |
|
Potato chips, crushed |
| Directions: |
| |
•In a very large bowl, combine the first six ingredients; add 2 cups cheese. In a small bowl, combine mayonnaise and sour cream; add to chicken mixture and toss to coat.
•Transfer to two greased 3-qt. baking dishes. Sprinkle with chips and remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 2 casseroles (12 servings each).
|
|
