4cupscooked chickencubed or shredded (eg. rotisserie chicken)
3cupschopped celery
1/2cupsliced almondsdivided
3tbspchopped onion
2tbspfresh lemon juice
1/4tspcayenne pepper
1/2tspsalt
1/2tspblack pepper
1 1/2cupsmayonnaise
28-ounce canssliced water chestnutsdrained
3cupsshredded cheddar cheesedivided
Instructions
Preheat oven to 350°F.
In a large mixing bowl, combine chicken with celery, almonds (reserving 2 tablespoons), chopped onion, lemon juice, cayenne pepper, salt, black pepper, mayonnaise, water chestnuts, and cheddar cheese (reserving 1 cup). Stir to combine the chicken mixture well.
Pour hot chicken salad into a 9 x 13-inch casserole dish sprayed with nonstick cooking spray.
Sprinkle the top of the hot chicken salad with the remaining cheese and sliced almonds.